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Pork Panaeng 2

Pork Panaeng

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 5 1x
  • Category: Main Course
  • Cuisine: Malaysian


Phanaeng, panaeng, panang or penang curry is a type of mild Thai curry that is made out of dried chilli peppers, coriander, cumin, galangal, lemongrass, garlic, and salt. The name came from a Malaysian island called Penang which is near Thailand.


  • 750 g pork tenderloin, sliced
  • 1 large carrot, sliced
  • 1 small broccoli, cut into florets
  • 800 ml coconut milk
  • 1/3 cup Thai red curry paste
  • 2 tbsp palm sugar or equivalent
  • fish sauce
  • 8 pcs kaffir lime leaves
  • 1/3 cup sweet basil, chopped
  • 1 long red chilli, thinly sliced
  • coriander, to garnish


  1. Pour 200 ml of coconut milk into a wok and reduce until oil begins to separate and becomes really fragrant. Add red curry paste and stir fry for a few minutes.
  2. Add pork and stir fry for 3 minutes
  3. Add 400 ml of coconut milk, bring to a boil and simmer for 20 minutes in high heat, liquid should have been reduced to half it volume.
  4. Add palm sugar, fish sauce (according to taste), kaffir lime leaves, sweet basil, red chilli, carrot, broccoli and remaining coconut milk. Simmer in low heat for 15 more minutes. Season with freshly ground black pepper, garnish with chopped coriander then serve.