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Panang Curry with Pork
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| p. 120 Chiang Mai Cooking School cookbook | |
| 10 oz (300 grams) | pork, sliced |
| 2 cups | thick coconut milk, reserve 2 tablespoons |
| 4 tablespoons | panang curry paste |
| red curry paste, alternative | |
| 2 tablespoons | palm sugar |
| 2-3 tablespoons | fish sauce |
| 7 | kaffir lime leaves, 3 torn into pieces and 4 shredded |
| 15 grams | sweet basil leaves |
| 1 big | red chili pepper, sliced |
Heat half of the coconut milk in a wok, frying for 3-5 minutes, stirring constantly until the oil seperates out. Then add the panang curry paste and fry 1-2 minutes. Add pork and cook until outside is cooked. Add rest of coconut milk, bring to a boil. Simmer and add palm sugar along the side of the wok until it melts. Add fish sauce, kaffir lime leaf pieces and half of the basil leaves. Turn off the heat and served garnished with shredded kaffir lime leaf, basil and remaining coconut milk.
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