Panang Pork Curry

Originating in Thailand, Panang curry stands out from other curries thanks to its smooth texture that perfectly coats the meat. It's generally prepared with beef, but it's very often made with pork, especially in southern Thailand. Preparing this dish is quite quick: the pieces of meat are stir-fried and then simmered in a rich sauce made with coconut milk, Panang curry paste, and kaffir lime leaves. Its flavor is slightly sweet and fragrant. Served with rice, it makes a delicious curry. The secret to its success lies in cooking the coconut milk sauce, which thickens and concentrates all the aromas: a warming curry that offers an authentic taste of Thai cuisine.

Preparation time: 10 minutes

Cooking time 25 minutes

Total time 35 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free, lactose-free

Ingredients

600g of pork loin cut into thin slices
2 tbsp Panang gluten-free curry paste
400 ml of coconut milk
1 tbsp gluten-free fish sauce
1 tbsp palm sugar or brown sugar
4 finely chopped kaffir lime leaves
1 handful of crushed peanuts
Coconut oil for cooking

Preparation

1
Quickly brown the pieces of pork in a little oil. Remove them from the pan.
2
Add a little more oil to the same pan and fry the curry paste for a few seconds.
3
Pour in half of the coconut milk and let it thicken gently.
4
Add the pork and stir until well coated.
5
Stir in the remaining coconut milk, fish sauce, half of the kaffir lime leaves and sugar.
6
Simmer for 15 minutes over low heat until the sauce coats the meat.
7
Add a few kaffir lime leaves and the peanuts just before serving.
8
Serve with plain rice.

Note

Kaffir lime is the ingredient that distinguishes Panang curry from other Thai red curries. If you can't find Panang curry, you can substitute a red curry paste but add kaffir lime zest.

Keywords: gluten-free Panang curry, Thai pork, gluten-free Asian cuisine, Thai coconut milk curry, traditional Thai recipe