Thai Panang Pork Curry

September 7, 2026

Thai Panang Pork Curry (Easy 20-Minute Recipe)

This Thai Panang pork curry is the recipe to make if you’ve always wanted to cook Thai curry at home but weren’t sure where to start. It’s creamy, deeply aromatic, gently spiced — and it comes together in 20 minutes with one pan and a handful of ingredients.

The technique is simple: dissolve the Mekhala Organic Thai Panang Curry Paste into warm coconut milk, add the pork, and let it simmer. That’s the whole method. The paste has already done the hard work — grinding and balancing the lemongrass, galangal, kaffir lime, and dried chili that give Panang curry its distinctive flavor.

Prep Time	5 minutes
Cook Time	15 minutes
Total Time	20 minutes
Servings	2-3
Cuisine	Thai
Dietary	Gluten-Free, Dairy-Free, No Refined Sugar
Difficulty	Easy

Ingredients

– 1 lb pork tenderloin, thinly sliced

– 2 heaped teaspoons Mekhala Organic Thai Panang Curry Paste (adjust to taste)

– 1 can (13.5 oz) full-fat coconut milk, divided

– ½ red bell pepper, sliced

– ½ cup snow peas, trimmed

– Fish sauce or salt, to taste

– Steamed jasmine rice, to serve

– Fresh Thai basil, to finish

Instructions

Step 1: Warm the paste Pour about one quarter of the coconut milk into a pan over medium heat. Add the Mekhala Thai Panang Curry Paste and stir for one minute until the paste fully dissolves and the sauce smells fragrant. This is the key step — warming the paste in coconut milk blooms the aromatics and builds the flavor base for the whole dish.

Step 2: Add the pork Add the sliced pork tenderloin to the pan. Stir to coat well in the paste. Cook for 2–3 minutes until the pork is no longer pink on the outside.

Step 3: Add the coconut milk and simmer Pour in the remaining coconut milk. Stir to combine and bring to a gentle simmer. Cook for 5 minutes, letting the sauce thicken slightly and the pork cook through completely.

Step 4: Add the vegetables Add the bell pepper and cook for 2 minutes until just softened. Add the snow peas for the final minute — just long enough to warm through while keeping their bright color and slight crunch.

Step 5: Season and serve Taste the curry and season with fish sauce or salt as needed. Start with a small amount — the paste already has seasoning built in. For extra nuttiness, stir in a teaspoon of unsalted peanut butter at this stage — it deepens the sauce and leans into the traditional Panang flavor profile. Ladle over jasmine rice and finish with fresh Thai basil.

What Is Panang Curry?

Panang is a Thai curry known for being richer and slightly sweeter than red or green curry, with a thicker coconut sauce and a more mellow heat. It gets its distinctive flavor from a blend of dried red chili, lemongrass, galangal, kaffir lime leaf, and shrimp paste — aromatics that are traditionally stone-ground into a paste before cooking.

Mekhala Organic Thai Panang Curry Paste is made with these same traditional ingredients, stone-ground and slow-cooked in Chiang Mai, Thailand using certified organic produce from local farms. It’s the shortcut that doesn’t taste like one.

Why This Recipe Works

Most people don’t make Thai curry at home because the ingredient list for the paste looks intimidating. Mekhala’s paste solves that: all the grinding, toasting, and balancing is done. What’s left is a five-step recipe that anyone can follow.

The technique of dissolving the paste in a small amount of warm coconut milk before adding the protein is the one move that makes the biggest difference. It gives the aromatics a chance to bloom and infuse the sauce before everything else goes in — resulting in a deeper, more even flavor throughout the dish rather than a sharp paste-forward taste.

Mekhala Thai Panang Curry Paste is certified USDA Organic, gluten-free, and made with no artificial preservatives, flavors, or colors.

Recipe Tips & Variations

Add peanut butter for extra nuttiness. Stir a teaspoon of unsalted peanut butter into the curry when seasoning in Step 5. It adds a subtle richness and nuttiness that’s true to the traditional Panang flavor — ground peanuts are a classic component of Panang paste. Start with one teaspoon and add more to taste.

Start with less paste. Two heaped teaspoons gives a medium-flavored curry. If you prefer a milder dish, start with one teaspoon, taste after simmering, and add more from there. More paste means more heat and more intensity.

Full-fat coconut milk only. Low-fat coconut milk is mostly water and won’t give you the rich, creamy sauce Panang is known for. Full-fat is essential here.

Pork tenderloin is forgiving. It’s lean, cooks quickly, and stays tender when sliced thin. Pork shoulder works too and adds more richness — just slice it thin and give it an extra minute or two.

Don’t rush the simmer. Five minutes may seem short, but the pork is thin and the paste is already cooked. A longer simmer can make the pork tough and cause the coconut milk to split.

Swap the protein. This recipe works equally well with sliced chicken thigh, shrimp, or extra-firm tofu. Shrimp will cook in 3–4 minutes total; tofu can be added with the coconut milk and simmered the full five minutes.

Make it a full Thai spread. Serve alongside a simple cucumber salad or steamed jasmine rice and a Thai iced tea for a restaurant-quality meal at home.

What to Serve with Thai Panang Pork Curry

Jasmine rice — the classic pairing; the creamy sauce soaks in beautifully
Roti or flatbread — great for scooping up the sauce
Steamed bok choy or broccolini — a simple green side that balances the richness
Cucumber salad — the cool crunch cuts through the coconut cream

Frequently Asked Questions

What does Panang curry taste like?

Panang curry is richer and slightly sweeter than red curry, with a thicker coconut sauce and a more balanced, mellow heat. The flavor is aromatic and complex — from lemongrass, galangal, and kaffir lime — without being sharp or overpowering. It’s one of the most approachable Thai curries for people new to the cuisine.

What is the difference between Panang curry and red curry?

Both use dried red chili as a base, but Panang curry paste typically includes galangal, lemongrass, kaffir lime, and ground peanuts, giving it a richer, nuttier, slightly sweeter profile. Red curry tends to be thinner and more intensely spiced. Panang is generally considered the milder, creamier of the two.

What is Mekhala Thai Panang Curry Paste made of?

Mekhala Thai Panang Curry Paste is made with certified organic dried red chili, lemongrass, galangal, kaffir lime, garlic, shallot, and coconut sugar. It contains no artificial preservatives, flavors, or colors and is certified USDA Organic and gluten-free.

Is this recipe gluten-free?

Yes. Mekhala Thai Panang Curry Paste is gluten-free. Use gluten-free fish sauce (most brands are, but check the label) and the entire dish is gluten-free.

Can I make this recipe ahead of time?

Yes — the curry reheats well. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a small splash of coconut milk if the sauce has thickened too much. The vegetables will soften slightly on reheating, so you may want to add fresh ones when serving.

Can I freeze Thai Panang curry?

Coconut milk-based curries can be frozen but the sauce may separate slightly on thawing. Reheat gently and stir well — the flavor will be intact even if the texture is slightly different. Freeze for up to 2 months.

What other recipes can I make with Mekhala Thai Panang Curry Paste?

Mekhala Thai Panang Curry Paste works as a marinade for grilled meats, a sauce for roasted vegetables, or a base for a sheet pan chicken dinner. Browse our full recipe collection at mekhalaliving.com.