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Panang Curry

5/5 from 9 Customers

For this curry, the pork is fried in peanuts and coconut cream resulting in a rich, sweet curry lifted by fresh lime, chilli and basil.

35 minutes

30 minutes

4/5

Also works a treat with: Steak or diced chicken, Spring veg for a veg version

Book: Curry Legend World Curries (p85)

Goes great with: Plain Rice (p164), Chilli Salt Fruit (p182) and Nam Prik Pla (p222)

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£0.50

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This Thai curry is thought to have been named after Penang island, which might explain the use of soy sauce, a key ingredient in Malaysian cooking as a legacy of its ethnic Chinese population.

The pork is fried in peanuts and coconut cream resulting in a rich, sweet curry lifted by fresh lime, chilli and basil.

Click here to read all about our spice travels to research different recipes!

Recipe

35 minutes

30 minutes

4/5

Serves

4 with sides

Effort

Medium Effort

Main Ingredient

Nuts/Seeds

Main Ingredient

Pork

Dietary

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Rich

Meal Taste

Sweet

Meal Taste

Tangy

Origin

Popular Style

Thai

Country

Thailand

  • 500g pork tenderloin (fillet) - sliced thinly
  • 75g shallots or 1 very small red onion - roughly chopped
  • Fresh ginger - roughly chopped to make 1 tbsp
  • 2 cloves of garlic - roughly chopped
  • 1 lemongrass stalk - thinly sliced
  • 20g bunch of basil - leaves picked
  • 3 red chillies - 2 roughly chopped (seeds removed if you prefer less heat), 1 thinly sliced
  • 1 lime - zested and cut into wedges
  • 200ml full fat coconut cream 
  • 1 tbsp soy sauce (any type)
  • 1 tbsp sugar
  • 25g peanuts (roasted and salted are fine)

Curry Legend World Curries

Curry Legend World Curries

Ebook Only - £5.00

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Book Only - £15.00

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Panang Curry - PDF Recipe Only - £0.50

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Product Rating (9):

5/5

We had a great time making this Panang Curry from the World Curries book and an even better time eating it! The coconut rice, carrot sambal and cucumber raita were the perfect accompanies to this dish! They were also from the Curry Legends book with nice easy recipes and incredible taste!

It looks perfect - the accompanying dishes really do take it to a whole next level, great work!

5/5

A Thai feast! Panang curry, jungle curry and greens. Absolutely gorgeous!

Looks incredible Katy! Happy Spicing!

5/5

Delicious Panang curry with garlic pilau rice and a side of Jamaican Festival Dumplings! 10/10 for scrumptiousness. YUM

Great combination - sounds DEEE-licious!

5/5

Really nice, tried it with chicken rather than pork. Didn't have fresh basil so I used dried but still amazing flavours.

It's all about improvising at the moment! Great job!

5/5

My favourite! Chicken panang, great with beef and halloumi too!

Great idea! Happy spicing!

5/5

This curry was one the best Curry Legend recipes we've made. We swapped out the pork for chicken and made the chilli salt fruit and nam prik pla accompaniments. Really tasty and we can't wait to make it again.

Looks beautiful - very colourful!

5/5

So me and my partner were in Thailand and bali 2 years ago and panang was always my favorite we've done all the Thai recipes and this is 100% my favorite, 2nd time we've made it and everytime I lose my mind over it, recommended it to all my travel friends and anyone else who will listen! Pre ordered the set for my best friend's 30th in July!!

That's really great to hear! Long live the memories!

5/5

One of our favourite recipes great flavour, heat balance just right even though we were concerned about putting in 3 red chillis! Definitely no need to go to the curry house when things get back to normal. Having travelled through Thailand numerous times this is very close to the authentic curries. Thank you to The Spicery for another great recipe!

That's brilliant! Happy spicing!

5/5

So good we had to buy five more of them! Just epic

Yum! It's great to hear that you loved this... and will now get to enjoy it five more times!

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