Panang Pork Curry (พะแนงหมู)
ID: 5167209d...
A rich, creamy, and thick Thai red curry spiked with aromatic spices, kaffir lime leaves, and peanuts. It features tender slices of pork simmered in a luscious coconut sauce and garnished with fresh coconut milk, julienned lime leaves, and red spur chilies.
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🍳 Cooking Flow
Sauté the curry paste with a little oil and 1/4 cup of coconut milk until dry and the oil separates. → Add torn kaffir lime leaves and pork, tossing to coat the meat. → Pour in 1/2 cup of coconut milk, fish sauce, and sugar, then simmer until the pork is cooked. → Garnish the plated curry with fresh coconut milk, julienned lime leaves, and red chilies.
Cooking Steps
Brief Cooking Order
Sauté the curry paste with a little oil and 1/4 cup of coconut milk until dry and the oil separates. → Add torn kaffir lime leaves and pork, tossing to coat the meat. → Pour in 1/2 cup of coconut milk, fish sauce, and sugar, then simmer until the pork is cooked. → Garnish the plated curry with fresh coconut milk, julienned lime leaves, and red chilies.
Introduction
A rich, creamy, and thick Thai red curry spiked with aromatic spices, kaffir lime leaves, and peanuts. It features tender slices of pork simmered in a luscious coconut sauce and garnished with fresh coconut milk, julienned lime leaves, and red spur chilies.
Step 1
Prepare the ingredients: slice the pork thinly, tear 3 kaffir lime leaves into chunks (discarding the stems), remove the center stems of the remaining 2 leaves and finely julienne them for garnish.
Step 2
Heat a small amount of vegetable oil in a pan over medium heat, add 1/4 cup of Panang curry paste, and sauté until the paste dries up and coagulates.
Step 3
Pour in 1/4 cup of coconut milk and cook, stirring constantly, until the coconut milk dries up and the oil begins to separate from the paste.
Step 4
Add the torn kaffir lime leaves to the pan and continue cooking until more oil separates.
Step 5
Add the sliced pork and quickly toss to coat the meat thoroughly with the curry paste.
Ingredients List
Important Notes
Panang curry is traditionally thick and 'kluk klik' (semi-dry), meaning it should have a thick, clinging sauce rather than being a soupy curry.
Pork tenderloin is ideal for quick cooking because it stays tender, but chicken or beef can also be used.
If using store-bought curry paste, reduce the amount of paste and fish sauce as commercial pastes are typically more concentrated and saltier than homemade ones.
Sautéing the paste in a little oil first helps the paste cook evenly and separate oil even when using coconut milk that doesn't split easily.
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