🇹🇭 Thailand · Food
Panang Curry Pork
By eatmundo · July 12, 2026
🇹🇭 THA rich, creamy, and slightly sweet Thai curry that highlights the aromatic punch of kaffir lime. It's less spicy than green curry, making it a crowd-pleaser for any dinner table.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 500g of pork belly into 1cm thick strips.
- 2
In a large pan over medium heat, boil 100ml of coconut milk until the oil separates.
- 3
Add 100g of red curry paste, stirring constantly for 3 minutes until deeply aromatic.
- 4
Pour in the remaining 300ml of coconut milk and bring to a gentle simmer.
- 5
Add the pork strips, ensuring they are fully submerged, and cook for 15 minutes.
- 6
Tear 5 kaffir lime leaves into small pieces and stir them into the sauce.
- 7
Season with a splash of fish sauce and palm sugar to taste until perfectly balanced.
- 8
Simmer for 2 final minutes until the sauce coats the back of a spoon thickly.
- 9
Serve immediately over steamed jasmine rice.
Frequently Asked Questions
What is the best way to prepare the pork belly for Panang curry?+
Slice the pork belly into thin, bite-sized strips and sear them in the coconut cream until browned before adding the curry paste.
Should I use the entire can of coconut milk?+
Use only the thick coconut cream from the top of the can to fry the curry paste until fragrant, then add the thinner milk later to adjust the sauce consistency.
How do I know when the kaffir lime leaves are ready to be added?+
Add the finely shredded kaffir lime leaves during the last minute of simmering to preserve their vibrant citrus aroma and bright green color.
What is a common mistake when balancing the flavor of this curry?+
Failing to balance the spice of the red curry paste with palm sugar and fish sauce, which are essential for achieving the signature savory-sweet flavor profile.
