Pork Panang Curry
Recipe for a quick and easy authentic Thai Pork Panang Curry
An quick and easy Thai dish that is very popular to Thais as well as Europeans.
Thai panang curry is an authentic recipe, simply using readymade red curry paste as the base ingredient.
500 g pork tenderloin
1 fresh chili pepper
2 tblsp red curry paste (Recipe: red curry paste from Southern Thailand)
10 Kaffir lime leaves
½ cup Thai basil
250 ml coconut milk
250 ml coconut cream
3 tblsp coconut oil
2 tblsp fish sauce
2 tsp palm sugar or raw cane sugar
Cut the meat into thin slices. Chop half of the lime leaves. Core chili pepper and chop into thin slices.
In a pan or wok heat the coconut oil, sear the meat and set aside.
Combine coconut cream and milk in the wok and cook over high heat for 6-8 minutes or until the oil begins to separate. Add curry paste and cook for 2 minutes until fragrant.
Add pork to wok and stir in sugar, fish sauce and torn kaffir lime leaves. Simmer for 2-3 minutes, then add 1/2 the basil leaves.
Serve curry scattered with remaining basil, shredded kaffir lime leaves and chilli, on top of rice or rice noodles.
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