Thai · Dinner
Thai Panang Curry Pork Rice Bowl
Pork tenderloin simmered in a panang curry sauce built from red curry paste, coconut cream, coconut milk, palm sugar, and fish sauce, finished with crushed peanuts, kaffir lime leaves, and red chili. Served over steamed jasmine rice with fresh Thai basil for a rich, slightly sweet, nutty coconut curry bowl.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
653Calories
40.2gProtein
38.2gFat
39.1gCarbs
11.2gSugar
3.5gFiber
1318mgSodium
135mgChol
21.8gSat Fat
875mgPotassium
58mgCalcium
3.3mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Slice the pork tenderloin thinly against the grain. Crush the roasted peanuts. Tear the kaffir lime leaves and slice the red chili.
2
Bloom
Heat the vegetable oil in a wok over medium heat. Stir in the red curry paste with 2 tablespoons coconut cream and cook for 2 minutes until darkened.
3
Sear
Add the sliced pork tenderloin to the wok and stir-fry over medium-high heat for 3 minutes until opaque throughout.
4
Simmer
Pour in the remaining coconut cream, coconut milk, fish sauce, brown sugar, and torn kaffir lime leaves. Simmer over medium-low heat for 10 minutes until pork is cooked through.
5
Plate
Spoon the jasmine rice into a bowl, ladle the pork panang curry alongside, and scatter the remaining peanuts, red chili, and Thai basil leaves over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork tenderloin
- 240ml240ml coconut cream
- 120ml120ml coconut milk
- 3 tbsp3 tbsp curry-paste-red
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 4 tbsp4 tbsp roasted peanuts
- 88 kaffir lime leaves
- 22 red chili
- 14g1/4 cup fresh Thai basil leaves
- 2 tsp2 tsp vegetable oil
- 300g300g cooked jasmine rice
