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Ingredients
Paste
  • 10 red chillies, seeds removed
  • 1 shallot, diced
  • 20 g coriander, stems only
  • 2 tsps coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 2 black cardamoms, seeds only
  • 2 tbsps unsalted peanuts
  • 1 tsp ground mace
  • 3 anchovies (original is 1 tsp. shrimp paste)
  • 25 g galangal, peeled
  • 1 lemongrass root; just use the lower 1/3
  • 1 tsp salt
Curry
  • 500 g pork tenderloin, sliced into strips
  • 400 ml tin of coconut milk (reserve a little milk for drizzling)
  • 1 lemongrass, bashed
  • 10 g fresh basil leaves, sliced into thin strips
  • 7 lime leaves, fresh if you can find them, or dried is ok
  • 2 tbsps fish sauce
  • 1 tbsp soft brown sugar
Panaeng Curry with Pork Panaeng Curry with Pork
Panaeng Curry with Pork
A thick, salty and sweet curry with a nutty flavour

I love Thai food and many years ago was lucky to have spent some time travelling around Thailand, whilst there I visited a cooking school. It was great to learn how to make authentic curries, and visit the amazing food markets to pick out all of the lovely ingredients and spices.

  This curry is the sweeter of the Thai curries, it has a thick gravy unlike the green curry and has a slight nutty taste.

I have adapted the recipe to have spices and ingredients more readily available when not in Thailand.

Prep 20 minutes
Total 30 minutes

Paste:

You can use a pestle and mortar as I did in Thailand, it is hard work and will give you extra muscles! Or just use a blender which I have here, my cooking tutor would be so disappointed in me!

  •   Dry roast the nuts, set aside.
  •   Dry fry the coriander, cumin, peppercorns and black cardamom until you can smell an aroma.  
  • Add all of the above with the chillies, shallot, coriander stems, nutmeg, anchovies, peanuts, galangal, lemongrass and salt.  Blend into a paste.

Curry:

In Thailand half of the coconut milk is used first and reduced down to make an oil for frying.  

  • Empty half the coconut milk tin into a wok and reduce it until you see the oil separate, will take around 5 minutes.  
  • Add 2 tablespoons of the paste and cook this for 2 minutes.
  • Stir in the pork and coat in the paste, cook until each piece is white, then add the lemongrass and the rest of the coconut milk, stir well.  
  • Add the sugar, the lime leaves and the fish sauce.  Cook for a few minutes more before adding most of the basil, (reserve some strands for serving). Mix well.
  •   Serve with an extra sprinkle of basil and a drizzle of the reserved coconut milk.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Panaeng Curry with Pork
A thick, salty and sweet curry with a nutty flavour

I love Thai food and many years ago was lucky to have spent some time travelling around Thailand, whilst there I visited a cooking school. It was great to learn how to make authentic curries, and visit the amazing food markets to pick out all of the lovely ingredients and spices.

  This curry is the sweeter of the Thai curries, it has a thick gravy unlike the green curry and has a slight nutty taste.

I have adapted the recipe to have spices and ingredients more readily available when not in Thailand.

favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Paste
  • 10 red chillies, seeds removed
  • 1 shallot, diced
  • 20 g coriander, stems only
  • 2 tsps coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 2 black cardamoms, seeds only
  • 2 tbsps unsalted peanuts
  • 1 tsp ground mace
  • 3 anchovies (original is 1 tsp. shrimp paste)
  • 25 g galangal, peeled
  • 1 lemongrass root; just use the lower 1/3
  • 1 tsp salt
Curry
  • 500 g pork tenderloin, sliced into strips
  • 400 ml tin of coconut milk (reserve a little milk for drizzling)
  • 1 lemongrass, bashed
  • 10 g fresh basil leaves, sliced into thin strips
  • 7 lime leaves, fresh if you can find them, or dried is ok
  • 2 tbsps fish sauce
  • 1 tbsp soft brown sugar

Paste:

You can use a pestle and mortar as I did in Thailand, it is hard work and will give you extra muscles! Or just use a blender which I have here, my cooking tutor would be so disappointed in me!

  •   Dry roast the nuts, set aside.
  •   Dry fry the coriander, cumin, peppercorns and black cardamom until you can smell an aroma.  
  • Add all of the above with the chillies, shallot, coriander stems, nutmeg, anchovies, peanuts, galangal, lemongrass and salt.  Blend into a paste.

Curry:

In Thailand half of the coconut milk is used first and reduced down to make an oil for frying.  

  • Empty half the coconut milk tin into a wok and reduce it until you see the oil separate, will take around 5 minutes.  
  • Add 2 tablespoons of the paste and cook this for 2 minutes.
  • Stir in the pork and coat in the paste, cook until each piece is white, then add the lemongrass and the rest of the coconut milk, stir well.  
  • Add the sugar, the lime leaves and the fish sauce.  Cook for a few minutes more before adding most of the basil, (reserve some strands for serving). Mix well.
  •   Serve with an extra sprinkle of basil and a drizzle of the reserved coconut milk.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


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