Panaeng Curry with Pork

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25 min Serves 4

Thai Panaeng Curry with pork

Panaeng is a lovely mild curry named after tropical Penang, which used to be a part of Thailand.


  • 160ml Thai Gold Coconut Cream
  • 2 teaspoons Thai Gold Panaeng Curry Paste
  • 400g Pork steak, sliced finely
  • 2 teaspoons Thai Gold Nam Plaa (Fish Sauce)
  • 150ml Chicken stock
  • 2 teaspoons Thai Gold Palm Sugar or normal sugar
  • 150g Green beans, sliced
  • 1 Yellow pepper, sliced
  • 6-8 Thai Gold Kaffir Lime Leaves
  • 1 Red chilli


  1. Add the Thai Gold Coconut Cream to a saucepan and heat up to near boiling, stirring frequently.
  2. Add 2 tsp of Thai Gold Panaeng Curry Paste and stir, combining the paste with the milk.
  3. Add the Kaffir Lime Leaves, sliced pork steak and chicken stock.
  4. Add 2 tsp of Thai Gold Nam Plaa (Fish Sauce), and the Palm Sugar. Cook for 15 minutes.
  5. Finally toss in the sliced vegetables, chillies and cook for a further 2-3 minutes.


  • Tip: Hot & Spicy: Add chopped chillies to increase hotness, birds eye are the best.
  • Variation: Try stir-frying a panaeng curry. Serve with Thai Gold Jasmine Rice.