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Thai Pork Panang Curry


Recipe Info

  • Servings : 6
  • Cook Time : 20m
  • Ready In : 20m


  • 250ml coconut cream
  • 250ml coconut milk
  • 1⁄3 cup Thai red curry paste
  • 500g pork fillet, thinly sliced diagonally
  • 2 tbsps palm sugar
  • 2 tbsps fish sauce
  • 8 lime leaves, 4 torn, 4 shredded
  • 1⁄2 cup basil
  • 1 long red chilli, thinly sliced
  • rice or noodles, to serve


Step 1

Combine coconut cream and milk in a bowl. Pour 1⁄2 the mixture into a wok and cook over high heat for 6-8 minutes or until oil begins to separate. Add curry paste and cook for 2 minutes or until fragrant.

Step 2

Add the pork and chilli to wok and stir-fry for 2-4 minutes or until cooked, then add remaining coconut mixture and bring to the boil. Stir in the sugar, fish sauce and torn lime leaves. Simmer for 2-3 minutes, then add 1⁄2 the basil leaves. Serve curry scattered with remaining basil, shredded kaffir lime leaves on top of rice or rice noodles.

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