By eatmundo · July 12, 2026
🇹🇭Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A 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.
According to eatmundo's ingredient comparison, the closest dish to Panang Curry Pork from another cuisine is Caramelized Pork Belly with Shrimp Paste (Vietnam): the two share 33% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 Panang Curry Pork?
Panang Curry Pork is a rich, aromatic Thai curry made with pork belly simmered in a coconut milk base seasoned with red curry paste, fish sauce, and palm sugar. It is garnished with kaffir lime leaves and typically served as a main course with steamed jasmine rice.
What is the best way to prepare the pork belly for Panang curry?
Slice the pork belly into thin, bite-sized strips and add them after the curry paste and the remaining coconut milk, simmering them fully submerged for 15 minutes.
Should I use the entire can of coconut milk?
Use 100ml of the coconut milk, boiled until the oil separates, to fry the curry paste until fragrant, then add the remaining 300ml later to make the sauce.
How do I know when the kaffir lime leaves are ready to be added?
Tear the kaffir lime leaves into small pieces and stir them in after the pork has cooked for 15 minutes, before seasoning and the final 2 minutes of simmering.
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.
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