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Panang Curry
  • Panang Curry
  • Panang Curry
Panang Curry

Panang Curry

This Thai curry is thought to have been named after Penang island, which might explain the use of soy sauce, a key ingredient in Malaysian cooking as a legacy of its ethnic Chinese population.

The pork is fried in peanuts and coconut cream resulting in a rich, sweet curry lifted by fresh lime, chilli and basil.

To make this recipe, you'll need:

HALDI BLEND: 1 tsp

JEERA BLEND: tsp

METHI BLEND: tsp

MIRCHI BLEND: 2 tsp

Need the blends?

A Complete Set of Curry Legend Blend Refills

A Complete Set of Curry Legend Blend Refills

£13.96
Description
More Info

Book: Curry Legend World Tour

Page number: 85

Effort: Medium effort

Serves: 4

Prep: 35 mins

Cook: 30 mins

Origin: Thailand
Shopping List

  • 500g pork tenderloin (fillet) - sliced thinly
  • 75g shallots or 1 very small red onion - roughly chopped
  • Fresh ginger - roughly chopped to make 1 tbsp
  • 2 cloves of garlic - roughly chopped
  • 1 lemongrass stalk - thinly sliced
  • 20g bunch of basil - leaves picked
  • 3 red chillies - 2 roughly chopped (seeds removed if you prefer less heat), 1 thinly sliced
  • 1 lime - zested and cut into wedges
  • 160ml full fat coconut cream 
  • 1 tbsp soy sauce (any type)
  • 1 tbsp sugar
  • 25g peanuts (roasted and salted are fine)
Blends Needed

HALDI BLEND: 1 tsp

JEERA BLEND: tsp

METHI BLEND: tsp

MIRCHI BLEND: 2 tsp
Goes Great With
Also Works a Treat With
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  • 5 stars: 12 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
K
Katy Moore

A Thai feast! Panang curry, jungle curry and greens. Absolutely gorgeous!

M
Melissa Edwards

Delicious Panang curry with garlic pilau rice and a side of Jamaican Festival Dumplings! 10/10 for scrumptiousness. YUM

O
Oscar Litson

We had a great time making this Panang Curry from the World Curries book and an even better time eating it! The coconut rice, carrot sambal and cucumber raita were the perfect accompanies to this dish! They were also from the Curry Legends book with nice easy recipes and incredible taste!

E
Erika Bledaite

My favourite! Chicken panang, great with beef and halloumi too!

N
Neha Twite

Really nice, tried it with chicken rather than pork. Didn't have fresh basil so I used dried but still amazing flavours.

D
David Naylor

This curry was one the best Curry Legend recipes we've made. We swapped out the pork for chicken and made the chilli salt fruit and nam prik pla accompaniments. Really tasty and we can't wait to make it again.

S
Sophie Day

So me and my partner were in Thailand and bali 2 years ago and panang was always my favorite we've done all the Thai recipes and this is 100% my favorite, 2nd time we've made it and everytime I lose my mind over it, recommended it to all my travel friends and anyone else who will listen! Pre ordered the set for my best friend's 30th in July!!

G
Gillian Wright

Really nice. Don’t often make curry using pork

A
Alice Divall

One of our favourite recipes great flavour, heat balance just right even though we were concerned about putting in 3 red chillis! Definitely no need to go to the curry house when things get back to normal. Having travelled through Thailand numerous times this is very close to the authentic curries. Thank you to The Spicery for another great recipe!

P
Philip Williams

So good we had to buy five more of them! Just epic

S
Sara Slinger

I made the Panang Curry from the Curry Legend World Tour! It was a hit with all the family and it was lovely to make a Thai curry for Friday night curry night for a change!

D
Deborah Brown

Ooh this is good. Love the nutty creaminess with heat. We had our penang with chilli salted mango and plain rice. Billy said in his opinion this was one of the tastiest. It was delicious.