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Gaeng Panang Moo (no peanuts)
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Source: 4 Regions Curry Paste, p. 37, p. 142
300 grams | pork |
500 grams | coconut |
1 cup | water |
100 grams | eggplant |
4 | kaffir lime leaves, torn |
1/4 cup | sweet basil |
2 pieces | red chili pepper, (prik chee fah) |
1 tblsp | fish sauce |
1 tblsp | palm sugar |
Squeeze out 1 1/2 cup coconut cream. Pour over more water for another 1 1/2 cup coconut milk.
Heat coconut cream in a pan until some of the oil surfaces and add pork. Simmer until pork is soft.
Season with fish sauc, palm sugar, then add coconut milk, eggplant, kaffir lime leaf, and chilies.
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