Thai Panang Curry with Mango Salad
A creamy and fragrant curry with mild red chilli, lemongrass, kaffir lime leaf and galangal.
30 minutes
25 minutes
2/5
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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!
Recipe
30 minutes
25 minutes
2/5
4
Low Effort
Pork
Dietary
Veggie Friendly
Vegan
Gluten Free
Dairy Free
Taste Profile
Creamy
Fragrant
Origin
Thai
Thailand
GROUND SPICES: Chilli powder, paprika, turmeric, toasted coriander, toasted cumin, kaffir lime, lemongrass, galangal, ginger, garlic
KAFFIR LIME LEAVES.
SALAD SPICES: Chilli, ginger, garlic, mango powder
*Allergens
- 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
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