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Panang Curry with Pork
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Source: Chiang Mai Cookery School p. 120
| 300 grams (10 oz) | pork |
| 2 cups | thick coconut milk, reserve 2 Tblsp |
| 4 Tblsp | panang curry paste |
| 2 Tblsp | palm sugar |
| 2-3 tsp | fish sauce |
| 7 | kaffir lime leaves, 3 torn into pieces, 4 shredded |
| 15 grams | sweet basil leaves |
| 1 big | red chili pepper |
Fry half of the coconut milk in a wok for 3-5 minutes, stirring continuously until oil seperates out. Add curry paste and fry 1-2 minutes. Add pork, cook until cooked through. Add remainder of coconut milk, bring to a boil. Reduce heat and simmer. Add palm sugar, fish sauce, kaffir lime leaf pieces and half of the basil leaves. Turn off the heat and serve garnished with shredded kaffir lime leaf, remaining basil leaves and top with coconut milk.
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