Thai Panang Curry with Mango Salad

5/5 from 5 Customers

A creamy and fragrant curry with mild red chilli, lemongrass, kaffir lime leaf and galangal.

30 minutes

25 minutes


In stock

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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!


30 minutes

25 minutes





Low Effort

Main Ingredient




Veggie Friendly



Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste


Meal Taste



Popular Style




GROUND SPICES: Chilli powder, paprika, turmeric, toasted coriander, toasted cumin, kaffir lime, lemongrass, galangal, ginger, garlic
SALAD SPICES: Chilli, ginger, garlic, mango powder


  • 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)
  • 2 limes 
  • 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
  • Blender
  • Mixing bowl

Product Rating (5):


Sweet and sour mid-week delight! We love using Easy Kits for our mid-week dinners as they are easy and fun to make, very satisfying to eat and give you an opportunity to discuss latest affairs over cooking. Kaffir lime leaf, galangal, peanuts create a rich thick sauce, which is lightened by the flavours of fresh lime, chilli and basil. The delicious flavours can take you to any part of the world you may desire to visit.

Magdalena Paluch View More

Wow this looks incredible- so fresh and fragrant! Glad you really enjoyed this recipe and we look forward to seeing which flavours of the world you decide to explore next time!


My first time trying this kit and a little worried as my wife lived in Penang as a child. I needn't of been concerned, it was very tasty and she thoroughly enjoyed it. I would definitely make this again, highly rated!

Shaun Parry View More

Praise indeed! Really pleased!


It was so good I don’t need to go to a restaurant anymore when I can do it even better :)

Michael G View More

That's what we like to hear!


Made this as a mid week dinner. So easy to make and was honestly restaurant quality. I’ve made my own Thai curry pastes from scratch before but I still recon this was better. Got 5/5 from hubby too!

Lisa Mcburney View More

We're so pleased to hear this was enjoyed so much! Everything looks delicious- it's two thumbs up from us!


I’m cheating, this panang curry and cucumber kerabu from your curry legends book. This is the leftover from yesterday which after today’s 15 mile lockdown walk in the cold is spot on. Always tastes better on day 2

Judith Sager View More

YUM this looks incredible, when spices are given a bit of extra time to work their magic something amazing happens!

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