Pork Panang Curry
Quick and easy pork with panang curry paste called Pha-Naeng Mu
Last Modified On: Wednesday, 14/December/2011 16:33:42pm
Back to Curries and Soups
400 g. pork
1 can coconut milk
2 Tbsp panang curry paste
2 ½ Tbsp fish sauce
3 Tbsp palm sugar
3-4 kaffir lime leaves
3 fresh chilies
1. Wash pork. Pat dry, and slice into pieces.
2. Pour about ½ cup coconut cream (top portion of a can) in a pan, bring to boil on medium heat, then add panang curry paste and stir thoroughly.
3. Let the curry boil until some oil appear on surface, meanwhile add the rest of coconut cream, stir constantly.
4. When coconut cream has an oily sheen, add sliced pork, stir well until the pork is getting cook, then add the rest of coconut milk.
5. Season with fish sauce and palm sugar, stir well and taste for your own favor. Simmer on low heat for 20 minutes.
6. Wash kaffir lime leaves and fresh chilies, pat dry, tear kaffir lime leaves in halves, remove central stems and finely slice, then slice chilies.
7. When done, add sliced kaffir lime leaves and chilies, then stir thoroughly.
8. Put pork panang curry in a plate and serve immediately.
Tip: This recipe can substitute pork for beef.