A rich and creamy Thai Panang curry featuring tender pork slices, bell peppers, and green beans, simmered in a flavorful coconut milk-based sauce. This quick recipe is perfect for a satisfying and aromatic meal.
Ingredients
For the Curry:
- 2 tbsp vegetable oil
- 2 tbsp Panang curry paste
- 1 can (400 ml) coconut milk
- 1 lb pork shoulder or tenderloin, thinly sliced
- 1 cup bell peppers, sliced
- 1 cup green beans, trimmed
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 1/4 cup chicken or vegetable stock
For Garnish:
- Fresh Thai basil leaves
- Red chili slices
- A drizzle of coconut cream (optional)
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Cook the Curry Paste:
- Heat the vegetable oil in a large pan or wok over medium heat. Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant.
- Add Coconut Milk:
- Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
- Add the Pork:
- Add the sliced pork to the curry and simmer for 5-7 minutes, or until the pork is cooked through and tender.
- Add Vegetables:
- Stir in the bell peppers and green beans. Simmer for another 5 minutes until the vegetables are tender-crisp.
- Season the Curry:
- Add fish sauce, sugar, and chicken or vegetable stock. Stir well and let simmer for 2 minutes.
- Serve:
- Transfer the curry to a serving bowl. Garnish with Thai basil leaves, red chili slices, and a drizzle of coconut cream. Serve hot with steamed jasmine rice.
Nutritional Information (Per Serving):
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 15g
- Fat: 22g
- Sodium: 450mg
Notes
- Substitute pork with chicken, beef, tofu, or shrimp for variety.
- Adjust the spice level by adding more or less Panang curry paste.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊