Spicy Pork Panang Curry

Name: Spicy Pork Panang Curry
Yield: Serves 3-4 servings
Ingredients: 10 large dried red chilies (seeds removed, soaked in water); 5-10 dried bird’s eye chilies (seeds removed, soaked in water); 1 teaspoon sliced young galangal; 2 teaspoons thinly sliced lemongrass; 1/2 teaspoon finely sliced kaffir lime peel; 1 teaspoon chopped cilantro roots; 5-7 small shallots; 1/2 teaspoon black peppercorns; 1/4 teaspoon salt; 1/2 tablespoon shrimp paste; 2 cups coconut cream (about 500 grams); 2 cups coconut milk (about 500 grams); 1 1/4 cups diced pork shoulder (about 250 grams); 1 tablespoon fish sauce; 3/4 tablespoon palm sugar; 1 tablespoon vegetable oil; Oyster mushrooms or king oyster mushrooms, as desired; Sliced kaffir lime leaves, as desired; Sliced red chili for garnish

Noppol Lukchaimongkol @cook_5979911

I love spicy food and Panang curry because of its rich, balanced flavors and the fragrant, creamy coconut milk. However, I often find that store-bought Panang curry is too sweet for my taste, so I learned to make and adjust the recipe myself.

Noppol Lukchaimongkol @cook_5979911

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Ingredients

Serves 3-4 servings

10large dried red chilies (seeds removed, soaked in water)
5-10dried bird’s eye chilies (seeds removed, soaked in water)
1 teaspoonsliced young galangal
2 teaspoonsthinly sliced lemongrass
1/2 teaspoonfinely sliced kaffir lime peel
1 teaspoonchopped cilantro roots
5-7small shallots
1/2 teaspoonblack peppercorns
1/4 teaspoonsalt
1/2 tablespoonshrimp paste
2 cupscoconut cream (about 500 grams)
2 cupscoconut milk (about 500 grams)
1 1/4 cupsdiced pork shoulder (about 250 grams)
1 tablespoonfish sauce
3/4 tablespoonpalm sugar
1 tablespoonvegetable oil
Oyster mushrooms or king oyster mushrooms, as desired
Sliced kaffir lime leaves, as desired
Sliced red chili for garnish

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Steps

1

Pound both types of dried chilies with salt in a mortar and pestle until fine. Add galangal, lemongrass, kaffir lime peel, and cilantro roots, and continue pounding until smooth.
2

Add black peppercorns and shallots, and pound until fine. Add shrimp paste and pound just until combined. Set the curry paste aside.
3

Heat a pan over low heat and add vegetable oil. Add the curry paste and stir-fry until fragrant.
4

Once fragrant, add the coconut cream (reserve a little for garnish at the end). Stir-fry until the oil separates, then add the pork and increase to medium heat.
5

When the pork is partially cooked, add the coconut milk. Season with palm sugar and fish sauce to taste. Simmer until the pork is tender.
6

When the pork is tender, add the mushrooms and simmer until cooked. Add sliced red chili for color and sprinkle with kaffir lime leaves for aroma. Turn off the heat and drizzle about half of the reserved coconut cream on top.
7

Serve in a bowl, drizzle with the remaining coconut cream, and garnish with sliced red chili and kaffir lime leaves. Enjoy with hot steamed rice, or pour over cooked rice noodles or egg noodles if you like.