Panang Pork & Peppercorn Curry

October 02, 2026

This simple Panang curry delivers plenty of flavour. I use fresh green peppercorns, which are often available from Asian grocery stores in the UK, but dried peppercorns work too. If using dried peppercorns, gently crush them with a mortar and pestle or rolling pin before adding. The recipe is highly adaptable, so choose any vegetables you like; I’m using sliced peppers and Thai basil.

Ingredients.
My Thai Curry Panang Curry Paste
500-700g Pork Shoulder or Tenderloin
Fresh or dried peppercorns.
1 Can Coconut Milk
Mild green and red Chillies
Rice Thai Jasmine if possible
Thai Fish sauce
Thai Basil, optional
Kaffir lime leaves, optional
1 or 2 fresh Limes

As always, the choice of Coconut Milk used is vital to how well your curry turns out so read the advice here.

 Add the curry paste to the pan heat gently whilst stirring.



Add about half of the coconut milk and heat until it bubbles.

Add the sliced pork.

Cook through. Cooking time varies depending on the cut of meat you are using. I find around 20 minutes adequate for shoulder, less for tenderloin so test as you go. You can add the remaining coconut milk here depending how thick you prefer your curry sauce.



When meat is nicely tender add the rest of the ingredients and heat gently. Now is a good time to adjust the taste of the dish with a little fish sauce and lime, taste, taste, taste! Of course, you can always do as we do in Thailand and let your fellow dinners adjust the curry to their taste at the table.  A quick read of this article can elevate your Thai cooking to a totally different level.  Crafting the Perfect Bowl: The Art of Thai Flavor Balancing

Plate up and serve, garnishing with the remaining basil and kaffir lime leaves



Enjoy!

Leave a comment

Comments will be approved before showing up.

Also in Recipe Blog

Crafting the Perfect Bowl: The Art of Thai Flavor Balancing

July 07, 2026 2 Comments

With over 3,500 five-star reviews, our passion is bringing you the exact flavors you would experience on the streets of Thailand.  To achieve true authenticity, we do something other brands don't: we keep our salt content exceptionally low (just 2%, compared to the 8–15% found in other curry pastes).  Here is why we do it—and how it puts you in control of your kitchen.

Continue Reading

prawns Red Curry Seafood shrimp

Thai Red Curry Seafood with Pineapple

June 27, 2026

I love pineapple, but put it on my pizza at your own risk! In a curry, though, it’s a different story. In the method used here the pineapple soaks up the flavour of the curry while keeping a sweet centre. And if pineapple in savoury dishes still isn’t for you, simply leave it out.This is one of the easiest, quickest curries you can make, and it works beautifully with a bag of frozen mixed seafood. Let’s get cooking!

Continue Reading

Curry Fish Fish Green Mild Green Curry Monkfish Spicy Green Curry Thai Curry Thai Fish Curry Thai Green Curry

Thai Green Fish Curry

June 13, 2026

This is an incredibly simple dish to prepare. It can be made in minutes with fresh or frozen fish, the only caveat being to choose fish steaks instead of fish fillets if possible as they hold together better when cooking. Also, if using frozen fish allow it to defrost first.  You can also choose the level of spice you desire as our Green curry pastes comes with three different spice levels! I'm using the Bangkok Green curry paste which is a medium heat here but you can also check out the Mild...

Continue Reading