Search locations or food
OR
Already have an account? Log in
OR
Authentic Phanaeng Curry Recipe Thailand, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Phanaeng curry, also known as Panaeng or Panang, is a type of Thai curry that's rich and relatively mild, consisting of phanaeng curry paste, coconut oil, and meat of choice, either pork, beef, or chicken. It is less soupy than other Thai curries and is characterized by its thick, peanutty texture and mild heat. The phanaeng curry paste is the heart of the dish, offering a complex blend of spicy, sweet, and savory flavors. Traditionally, it's prepared with dried chilies, lemongrass, galangal, makrut lime zest, cilantro roots, garlic, shallots, shrimp paste, and roasted and ground peanuts. The curry paste is first sautéed in coconut milk or oil to bring out its aromatic qualities. Then, thinly sliced meat (commonly pork, chicken, or beef) is added and coated in the paste. More coconut milk, along with palm sugar and fish sauce, is incorporated to create a creamy, rich sauce. It's typically served with jasmine rice, garnished with torn makrut lime leaves, which add a fragrant citrus ... Read more
Cooking tips
-
meat
Phanaeng curry is made with either pork, beef, or chicken, but some recipes will feature duck. The meat should be cut against the grain so it remains soft during cooking and cooks evenly. -
palm sugar
Traditionally, phanaeng curry calls for palm sugar, although brown sugar and white sugar can both be used as a substitute. -
working with coconut milk
The curry paste needs to be stir-fried in the coconut milk that's been extracted from coconut milk. Coconut milk consists of fat and non-fat elements. Every Thai curry recipe starts with separating oil from coconut milk by simmering coconut milk until thickened, and the oil starts to separate. Most commercial brands of coconut milk have emulsifiers that homogenize the fat and the non-fat parts in ... Read more -
serving
Phanaeng curry is served with a side of Jasmine rice, topped with torn makrut lime leaves and thin slices of Thai spur chili.
Authentic Pork Phanaeng Curry
PREP 1h 15min
COOK 40min
soaking 1h
READY IN 2h 55min
The following is the authentic pork phanaeng curry recipe. The journey begins with preparing a homemade phanaeng curry paste, a blend of various ingredients like dried chilies, lemongrass, and makrut lime zest, each adding its unique flavor to create a harmonious blend. The rest of the recipe is also straightforward. It involves simmering the paste with coconut milk, pork, and makrut lime leaves and seasoning the stew with palm sugar and fish sauce. Serving this curry is simple yet elegant. Garnish it with thinly sliced makrut lime leaves and spur chili slices, and serve it with warm jasmine rice for a comforting meal. The recipe is courtesy of Pailin "Pai" Chongchitnant, a trained chef, creator of the YouTube channel Pailin's Kitchen with over 1.8 million subscribers, author of Hot Thai Kitchen, and a TV show host on Gusto. She is an authority on Thai cuisine and has been featured in many major publications such as The New York Times, Serious Eats, and Bon Appetit.
Ingredients
FOR PHANAENG CURRY PASTE
7-15 dried chilies, how much you use depends on size and spiciness
1 tsp coarse sea salt
¾ tsp cumin seeds, toasted
1.5 tsp coriander seeds, toasted
¼ tsp white peppercorns
3 tbsp chopped lemongrass
1 tbsp chopped galangal
1.5 tsp makrut lime zest
1 tsp cilantro roots
3 tbsp chopped garlic
¼ cup chopped shallots
1 tsp shrimp paste
2 tbsp roasted peanuts, ground
FOR PHANAENG CURRY
phanaeng curry paste (recipe above)
3 tsp palm sugar
2-4 tsp fish sauce
1 1/2 cup coconut milk
16 oz (460g) thinly sliced pork tenderloin or another protein of your choice
6 makrut lime leaves, torn into chunks
4 makrut lime leaves, very thinly sliced for garnish
4 tbsp coconut milk for garnish (optional, see note)
Spur chilies or other types of mild red chilies, sliced into rounds for garnish
Preparation
Step 1/15
To make the phanaeng curry paste, first, place the chilies in water and let soak for at least one hour to ensure they become soft.
Step 2/15
Utilize a robust mortar and pestle or a spice/coffee grinder to finely pulverize the toasted coriander seeds, toasted cumin seeds, and white peppercorns. Once ground to a fine consistency, transfer them to a separate container.
Step 3/15
Next, crush the roasted peanuts using the mortar and pestle, then set them aside.
Step 4/15
After the chilies have soaked, remove them from the water and pat them dry with a paper towel. Chop them into small pieces. Place the chilies and a pinch of salt into the mortar and pestle and crush them into a coarse paste.
Step 5/15
Introduce the previously ground dry spices into the mixture, which will help absorb any moisture from the chilies, and continue mashing to achieve a smoother paste.
Step 6/15
Incorporate lemongrass, galangal, makrut lime zest, and cilantro roots into the paste, pounding them until they are thoroughly blended and smooth.
Step 7/15
Follow this by adding both shallots and garlic and pound the mixture until it reaches a fine consistency.
Step 8/15
Finally, add the ground peanuts and shrimp paste to the mixture, pounding them together to ensure they are fully integrated and the paste is uniform.
Step 9/15
Simmer 1/2 cup of coconut milk in a pan until it becomes thick and the coconut oil begins to separate from the milk. If the oil doesn't separate even after the milk has reduced significantly, it's fine—just continue with the next steps of the recipe.
Step 10/15
Next, add the curry paste to the pan. Sauté it over medium heat, stirring continuously for about 2 minutes, until it emits a fragrant aroma. If the paste begins to stick to the bottom of the pan, lightly deglaze it with a small amount of the remaining coconut milk.
Step 11/15
Alternatively, you can sauté the curry paste in a bit of oil until fragrant, about 2-3 minutes. Then, pour in 1/2 cup of coconut milk to deglaze the pan.
Step 12/15
Next, add 3 torn makrut lime leaves (stems removed and torn into chunks) to the pan. Stir the mixture constantly and cook until the coconut milk evaporates and the paste dries up again.
Step 13/15
Once the coconut milk has evaporated, add the pork to the pan. Stir well to ensure the pork is evenly coated with the curry paste.
Step 14/15
Follow this by adding the remaining 1 cup of coconut milk, along with fish sauce and palm sugar. Continue cooking until the pork is fully cooked. As soon as the pork is cooked, take the pan off the heat immediately.
Step 15/15
Transfer the curry into a deep plate or a shallow bowl. Optionally, you can garnish it with 2 tablespoons of coconut milk drizzled over the top. Finish it off with a sprinkle of thinly sliced makrut lime leaves and spur chili slices. Serve with hot jasmine rice.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List