Among all the special Thai curries, we must insist that Thai Panang curry is one of the simplest forms of Asian curry. The base of any panang curry is defined by the panang curry paste, which is also the key ingredient of the dish. So, if you’re planning on making a fancy difference to your menu, but with less work, we bet our Thai panang pork curry will rock your idea.

You will only need a few basic ingredients to make this dish and it comes together very quickly unlike any other complicated curries. It is milder in flavor yet contains the perfect richness, ideal for those who desire a flavorful curry without overwhelming the diet. So, let’s get started!

The heart of this dish is its key flavor made using the panang curry paste. It contains some interesting ingredients, setting it apart from the rest of the Thai curry pastes. Click here for information!

Homemade Thai Panang Pork Curry recipe (Panang Moo)

5 from 1 vote
Recipe by SpiceRally


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This rich, creamy, and decadent Thai panang pork curry is the perfect accompaniment to your lunch or dinner when served with a bowl of jasmine rice or basmati rice. You can always adjust the ingredients in the recipe depending on your preference, making it suit your palate.

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  • Spices & Herbs
  • 4 tbsp 4 Panang Curry Paste. View Recipe

  • 2 2 Thai long red chiles

  • 10 10 Kaffir lime leaves

  • 2 cups 2 Thai sweet basil

  • Other ingredients
  • 10 oz 10 Pork tenderloin (thinly sliced)

  • 2 cups 2 Thick coconut milk

  • 2 tbsp 2 Fish sauce. Shop This

  • 2 tbsp 2 Palm sugar

  • 2 tbsp 2 Vegetable oil

  • To serve
  • Jasmine rice or basmati rice



  • Preparation
  • You can start by preparing the Thai chiles and kaffir lime leaves for the curry. Slice the chiles diagonally into thin pieces and set them aside.
  • Then, take out the stems of the kaffir lime leaves. Break five leaves into pieces and keep them aside. Get the other five kaffir lime leaves, stack them on top of one another, roll them up, and slice the leaves as thinly as possible. Keep the thinly sliced kaffir lime leaves to be used as the garnish.

  • Making Thai Panang Pork Curry
  • Keep your non-stick pan or skillet over medium-high heat and add the two tablespoons of vegetable oil.
  • Once the oil is heated, add the four tablespoons of Panang Curry paste and let it sautee for a while. After about 30-60 seconds, add one cup of coconut milk and stir well to combine.
  • Add the broken kaffir lime leaves and cook all the ingredients until the mixture dries and the oils from the curry paste and coconut appear.
  • Add the pork and mix until the curry paste is coated in every piece of pork.
  • Mix the remaining cup of coconut milk, fish sauce and palm sugar.
  • Reduce the heat to medium-low and let the pork cook in the curry sauce until nice and tender. This might take 8-10 minutes.
  • After your pork is done, switch off the flame, take the pan out of the stove, and let it sit for about 05 minutes before serving.
  • After 05 minutes, scoop your Thai panang pork curry into a serving bowl, top them with sliced red chiles and kaffir lime leaves, and serve them alongside Basmati rice or Jasmine rice.

Tasty Tips and Suggestions by SpiceRally

  • You can take pork cuts off your preference. Go with pork belly, shoulder, or bone-in pork chops as you like. If you use bone-in pork chops, you can remove the bones later if necessary.
  • If you use store-bought panang curry paste, be mindful of the quantity because most shop-bought products have a more concentrated flavor than homemade versions. In that case, you will also have to be careful of the saltiness of the curry.
  • Add some pea eggplants if you can find them anywhere around. This vegetable is a traditional Thai addition to this dish.
  • If you can’t find palm sugar, go with brown or white sugar. Adjust the sweetness according to your taste preference.
  • Substitute a splash of soy sauce instead of fish sauce if you don’t have it at home. But soy sauce can slightly change the color and flavor of your curry.
  • The Thai Panang pork curry is originally a milder curry than ordinary curries you eat. But, if you need to make this a little hotter, stir in a dash of sriracha sauce or red chile flakes to amp up the flavor notes.

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