Phanaeng Curry
Savor the rich flavors of Panang Curry with tender pork, creamy coconut, and a hint of lime for a perfect meal.
Ingredients
- 600 g pork, thinly sliced
- 4 tbsp panang curry paste
- 1 can coconut milk (400 ml)
- 2 dl water
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 1 tbsp shrimp paste
- 6 lime leaves
- 75 g peanuts, coarsely chopped
- 2 tbsp neutral oil
- rice for serving
How to make it
- Pat the pork slices dry with paper towel so the surface is not wet. Stir the panang curry paste with the shrimp paste to make a thick red paste.
- Heat the neutral oil in a wide pan over medium heat. Add the curry paste mixture and fry it for 1 to 2 minutes, stirring constantly, until it smells fragrant and the oil turns red.
- Pour in the coconut milk and water, then add the lime leaves, fish sauce and palm sugar. Stir until the sugar dissolves and the sauce comes to a gentle simmer.
- Add the pork slices and simmer gently for 6 to 8 minutes, stirring now and then, until the meat is just cooked through and the sauce has thickened to a glossy, creamy coat.
- Stir in most of the chopped peanuts and cook for 1 minute more so they soften slightly but still keep some crunch.
- Taste and adjust the balance with a little more fish sauce or palm sugar only if needed, keeping the sauce salty, sweet and rich.
- Spoon the curry over hot rice in shallow bowls and scatter the remaining peanuts on top, with visible strips of pork and whole lime leaves in the sauce.
