Thai Panang Curry - Fiver Feeds

Thai Panang Curry

With traditional Asian ingredients becoming increasingly available on our supermarket’s shelves, it’s now possible to create something at home that’s remarkably close to being authentic (or at least do a damn good impression). We’ve managed to get a quite a few traditional ingredients in under budget, but palm sugar proved to be pushing it money-wise. However, it is now available in larger supermarkets, so feel free to substitute your brown sugar with this, and you can use chicken, beef or seafood if you prefer.


Thai Panang Curry

Prep Time:



Serves 4 People


£1.21 per Person



  • Ingredients

    1tbsp Vegetable Oil
    1tbsp Thai Red Curry Paste
    1tbsp Crunchy Peanut Butter
    2 Garlic Cloves Crushed
    400ml Tin of Coconut Milk
    350g Pork Tenderloin Cut into Large Chunks
    1tsp Brown Sugar
    2tsp Fish Sauce
    2-3 Kaffir Lime Leaves Cut into Thin Shards

How to Cook

1. Combine the curry paste, garlic and peanut butter.

2. Heat the oil in a wok or large frying pan on a high heat and fry the paste mix for a couple of minutes until you release the aromas. It should be really strong, filling your kitchen with all those lovely Thai herbs and spices.

3. Pour in the coconut milk and bring to the boil. Once reached, add the pork pieces and simmer for 15 minutes until cooked through. You don’t want to boil the pork so make sure you are only simmering the meat. 

4. Add the sugar, fish sauce and kaffir lime leaves, then season to taste – you can put in soy sauce, salt or more fish sauce if you think it requires extra seasoning. Heat through for a couple of minutes then serve with rice or noodles.

Spruce it Up

The obvious thing to add is a sprinkling of fresh coriander. It’s the go-to Thai herb but there’s a few more things you can do to spruce up this Penang curry. To add a little texture, grab some peanuts or cashew nuts and crush them in your hand and sprinkle on the top of the finish curry. To make it a little spicier, pierce a red chilli and throw into the curry when you add the coconut milk. Doing it this way will ensure you’re not biting down on chilli but you’ll infuse the dish with a little kick.

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