Panaeng Recipe – Eats Now

Name: Panaeng
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 kg pork ,sliced; 500 grams coconut milk; 1/2 tbsp palm sugar; 1 tsp sugar; 1 1/2 tbsp fish sauce; 1 fresh chili,sliced; 8 kaffir lime leaves,finely sliced; 2 bunch sweet basils; 1 salt to taste; 1/2 tbsp vegetables oil to fry curry paste; 1 1/2 tbsp panaeng curry paste,for non spicy add only 1 tbsp

Servings: persons

1 kg pork ,sliced
500 grams coconut milk
1/2 tbsp palm sugar
1 tsp sugar
1 1/2 tbsp fish sauce
1 fresh chili,sliced
8 kaffir lime leaves,finely sliced
2 bunch sweet basils
1 salt to taste
1/2 tbsp vegetables oil to fry curry paste
1 1/2 tbsp panaeng curry paste,for non spicy add only 1 tbsp

1
Start by stir panaeng curry paste in vegetables oil on low heat until fragrance,keep stiring ,dont let it burn,you can add some coconut milk to protect from burning the paste,add kaffir lime leaves sliced,palm sugar,sugar,fishsauce,keep stiring ,and add little more coconut milk,until paste start to shinny,reddish..now you get the right color,right smell for original Thai dish :)
2
Add pork ,stir until pork no longer pink
3
Add all coconut milk,let it simmer about 15 mins,add sweet basils,sliced fresh chili,mix well,heat off
4
Serve this awesome curry with hot steamed jasmine rice,hope you enjoy this at home :)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 kg pork ,sliced, 500 grams coconut milk, 1/2 tbsp palm sugar, 1 tsp sugar, and more.

Yes, Panaeng falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panaeng

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