Panang Pork Curry

Rich, warming and full of flavour! Served over a bed of steaming brown rice, this curry is the perfect answer to a chilly day.
Course Main Course
Cuisine thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Calories 429 kcal


  • 1 cup brown rice*
  • 400 mL coconut milk
  • 1-3 tbsp panang curry**
  • 1 tbsp fish sauce
  • 10 leaves kaffir lime leaves (thinly sliced)
  • 1 medium pork tenderloin (thinly sliced)
  • 2 cups broccoli


  1. Cook rice.

  2. Combine coconut milk, panang curry, and fish sauce in a sauce pan (or wok) over medium high heat. Bring to a rolling boil (approx. 3 mins).
  3. Add thinly sliced lime leaves and pork tenderloin to the curry. Reduce heat to medium.
  4. Once the pork is almost cooked through (approx. 5 mins), add the broccoli. Cook for 3-5 minutes, stirring frequently, until the broccoli is tender.
  5. Serve over hot rice and enjoy!

Recipe Notes

*I always use brown rice because I try to stick to whole grains, which are more nutrient dense, but feel free to substitute with any rice of your choosing.

**I like a SPICY curry so I use 3 tbsp. I recommend starting with 1 tbsp., tasting and adjusting to your preference.