In Thailand versions of this curry would be cooked at shops or street stalls known as ‘khao gaeng’ (which translates as curry-on-rice) along with 10-20 other types of freshly cooked curry every day. At the root of all Thai curries are fantastic curry pastes which in Thailand are known as ‘prik gaeng’. The paste for this panang curry contains plenty of mild red chilli as well as fragrant lemongrass, kaffir lime leaf and galangal and peanuts resulting in a rich and satisfying dish lifted at the end by fresh lime, chilli and basil.
Adding a dessert blend? We'll email you the recipe once you've ordered!
500g pork tenderloin (fillet) or tofu for a veg version
75g shallots or 1 very small red onion
20g bunch of basil
1-2 red chillies (optional)
1 large unripe mango (or 200g ready-prepared)
160ml coconut cream
2 tbsp fish or soy sauce (any type)
1 tbsp sugar
25g peanuts (roasted and salted are fine)
Rice for 4 to serve
Large frying pan or wok
Product Rating (0):
Write your Review
We love to hear what everyone has been saying about our products! Uploading a picture is optional, although if you do it will be automatically uploaded to our Wall of Fame and
you'll be in with the chance of winning our monthly prize!
Sorry, not all fields are filled out. Please check and try again.
Please check the "I'm not a robot" box
Sorry your image was less than 400px in height or width. Please try another image;
Sorry, you haven't cropped your image yet! Please click and drag a box over your image to set the crop.