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Panang Curry
Photo: Swathi Handique

Panang Curry

16 ingredients Serves 3 openrecipes

An excellent & authentic recipe from the pros @ the original Thai cookery school in Chang Mai, Northern Thailand!

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Estimated Nutrition (whole recipe, rough)

1424
Calories
112g
Protein
73g
Fat
72g
Carbs
What these numbers assume — 10 portions →
Ingredient Portion assumed kcal
Coconut 1/2 cup shredded (40g) 283
Beef 100g cooked 250
Pork 100g cooked 242
Salmon 100g cooked 208
Rice 1 cup cooked (158g) white 206
Chicken 100g cooked 165
Sugar 1 tbsp (12.5g) granulated 49
Kaffir Lime juice of 1 lime (44ml) 11
Soy Sauce 1 tbsp (15ml) 9
Sweet Basil 5 leaves fresh (2.5g) 1

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • Rice or Noodles to serve.
  • Believe it or not a lot of Thais actually use Spaghetti!
  • This recipe doesn't include cooking instructions for the above...
  • ...they're on the packet! ;-)
  • 500mls (2cups, 16floz) thick coconut milk - keep 30mls (2 tablespoons) set aside for garnish
  • 100g (4 tbsp) red (or panaeng) curry paste
  • 500g Pork Fillet or Tenderloin (thinly sliced)
  • 40g (2 tbsp) palm sugar
  • 30ml (2 tbsp) soy sauce
  • 15ml (1 tbsp) fish sauce
  • 7 Kaffir lime leaves - 3 torm into pieces discarding the stems, and 4 shredded.
  • 1 big red chilli - sliced lengthways
  • Optional:
  • 15g (1/2 cup, 1/2 oz) sweet basil leaves - I struggle to find these in the UK, but my guests and I don't seem to struggle with it!
  • You can also substitute the fish sauce for more soy sauce if you don't like/haven't got it!
  • You've probably guessed but you can of course substitute beef, chicken, seafood or fish in this recipe!

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By bbcgoodfood · Recipe sourced from openrecipes

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