A Classic of Thai Cuisine
Panang Curry (Thai: พะแนง) is one of Thailand's most famous curries. Compared to red curry, Panang is creamier, milder, and gets its distinctive aroma from kaffir lime leaves.
Served with fragrant jasmine rice, Panang Curry is one of the most popular dishes in Thailand and far beyond.
Ingredients (for 2 people)
Preparation
Step 1 – Sauté the curry paste
Heat a portion of the coconut milk and sauté the Panang curry paste in it until the aromas develop.
Step 2 – Add meat
Add the pork and briefly sear it.
Step 3 – Add remaining coconut milk
Add the remaining coconut milk, fish sauce, and palm sugar.
Simmer for about 10–15 minutes.
Step 4 – Add kaffir lime leaves
Finally, stir in the kaffir lime leaves.
Serve with jasmine rice.
🌶️ Adjust spiciness to taste
Panang Curry is traditionally milder than many other Thai curries. If you like it spicier, you can add fresh chilies.
Common mistakes outside Thailand
❌ Using too much sugar
❌ Adding too many types of vegetables
❌ Omitting kaffir lime leaves
❌ Making the curry too runny
❌ Not sautéing the curry paste beforehand
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