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Panang Pork พะแนง
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Source: Four Regions Curry Paste, p. 37 p. 142
| Recipe: | |
| 300 grams | pork |
| 500 grams | grated coconut |
| 1 cup | water |
| 100 grams | eggplant |
| 4 | kaffir lime leaves, torn |
| 1/4 cup | sweet basil leaves |
| 2 pieces | red hot chilies, (prik chee fah) |
| 1 tablespoon | fish sauce |
| 1 tablespoon | palm sugar |
| Curry paste: | |
| 7 small | dried red chilies or 2 dried New Mexico chilies, remove seeds and soak |
| 2 pieces | kaffir lime rind |
| 2 | galangal |
| 1/2 cup | warm water |
| 1 stalk | lemongrass |
| 1/4 cup | finely chopped coriander root |
| 2 tablespoon | chopped garlic |
| 1/4 cup | finely chopped onion |
| 2 teaspoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | shrimp paste |
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. Add curry paste. Add pork. Simmer until soft.
Season with fish sauce, palm sugar, then add coconut milk, eggplant, kaffir lime leaf and chilies.
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