Local Pork Panang Curry

Featured in the Honolulu Star-Advertiser on March 25, 2020.



Local Pork Panang Curry

  • 1 tablespoon vegetable oil
  • 1 pound local ground or sliced pork
  • 1/2 cup chopped onions
  • 1 pound long green beans, chopped
  • 1 (4-ounce) can Panang curry paste (available in the Asian section)
  • 2 (13.5-ounce) cans coconut milk
  • 2 teaspoons sugar
  • 1 (15-ounce) can sliced bamboo shoots
  • 1 bunch fresh basil leaves


  1. In a large pot, heat oil and sauté pork over medium-high heat until brown.
  2. Add onions and sauté until cooked.
  3. Add long beans and cook until tender or desired consistency.
  4. In a small pot, heat curry paste, coconut milk, and sugar until it boils.
  5. Add curry mixture to large pot; add bamboo shoots and basil.

Serves 8.

Approximate Nutrient Analysis per serving:
420 calories, 34 g fat, 23 g saturated fat, 40 mg cholesterol, 400 mg sodium, 15 g carbohydrate, 1 g fiber, 4 g sugar, 16 g protein


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