Panang curry
Panang curry is a dish that is very popular both in Thailand and in the rest of the world. It is a curry served with only curry and meat, never with vegetables. Those can be served next to the curry if you want. You can use whatever meat you want, but in this recipe, we have pork neck, which is very delicious in Panang. A very simple dish to cook at home that works just as well for dinner parties as for lunch boxes.
Panang curry
Course: MainCuisine: ThaiServings
2
ServingsIngredients
400ml Coconut milk
2 1/2 tbsp Panang curry paste
600g Pork neck
1 tbsp Palm sugar
2 tbsp Fish sauce
5 lime leaves
Instructions
- Take two lime leaves, roll them together very tightly and thinly slide. Set aside, we will use this for garnish later.
- Slice pork neck into bite-size pieces. Set aside.
- Add 3 tbsp coconut milk into the pot, put on medium high heat. Wait until the coconut milk starts to reduce and release coconut oil (it will start bubbling on the edge).
- Add Panaeng curry paste, stir fry the paste until fragrant.
- Add the pork and the rest of coconut milk. Turn the heat up to high, stir the pork occasionally.
- When the Panaeng curry starts to boil, start adding in fish sauce and palm sugar. Mix it well.
- Tear lime leaves and put in the curry pot, let it be for 3 minutes and turn off the heat.
- Serve in a bowl, garnish with a teaspoon of coconut milk (optional) and sprinkle the thinly sliced lime leaves on top.