Thai

Panang Moo

A rich, thick Thai Panang curry with tender pork, glossy coconut cream, makrut lime leaf, and the gentle sweetness of palm sugar. It is cooked until the sauce clings to the meat rather than sitting like a soup.

▶Watch it madeMarion Grasby · 9:18

Ingredients

• Pork shoulder or pork neck, thinly sliced across the grain300g
• Thick coconut cream200ml
• Coconut milk120ml
• Panang curry paste50g
• Roasted unsalted peanuts, finely ground1 tbsp
• Fish sauce1 tbsp
• Palm sugar, finely chopped2 tsp
• Makrut lime leaves, center ribs removed and finely shredded4 leaves
• Red spur chili or mild red chili, thinly sliced1
• Thai basil leaves1 small handful
• Steamed jasmine rice, for serving2 portions

Method

1. Set aside 2 tablespoons of the thick coconut cream for finishing the curry.
2. Place the remaining coconut cream in a wok or heavy saucepan over medium heat and simmer, stirring often, until it thickens and the coconut oil begins to separate.
3. Add the Panang curry paste and fry it in the cracked coconut cream for 3 to 4 minutes until fragrant, glossy, and darker in color.
4. Add the sliced pork and stir-fry it in the curry paste until the outside is no longer pink.
5. Pour in the coconut milk, then simmer gently for 6 to 8 minutes until the pork is tender and the sauce has reduced to a thick coating consistency.
6. Stir in the ground roasted peanuts, fish sauce, and palm sugar, then taste and adjust so the curry is salty, lightly sweet, and richly aromatic.
7. Fold in most of the shredded makrut lime leaves and simmer for 1 minute more.
8. Spoon the curry onto a plate or shallow bowl, drizzle with the reserved coconut cream, and garnish with the remaining makrut lime leaves, sliced red chili, and Thai basil.
9. Serve immediately with steamed jasmine rice.

Common questions