Beginner Pork Panang Curry 🌶️🧄🥜🫚🥥

Name: Beginner Pork Panang Curry 🌶️🧄🥜🫚🥥
Total time: 2700 s
Yield: Serves 3-4 servings
Ingredients: 3 heads garlic; 20 small shallots; 16 small dried chilies + 8 large dried chilies; 1 sheet grilled fermented soybean (can substitute with shrimp paste if no allergies); 4 teaspoons ground roasted coriander seeds; 1 teaspoon Sichuan peppercorns; 1 teaspoon ground cinnamon; 2 stalks lemongrass; 1 tablespoon galangal; 3 cilantro roots; 1 teaspoon kaffir lime zest; 1 tablespoon roasted peanuts; 1/2 teaspoon ground black pepper; 1 teaspoon salt; 2 bottles coconut milk, 250 grams each (about 2 cups total, 500 grams); 4-5 tablespoons fish sauce; 2-3 tablespoons palm sugar; 14 ounces (400 grams) pork shoulder, sliced and marinated (marinate with soy sauce, salt, sugar, and oil); leaves Pea eggplants and kaffir lime; 4 tablespoons rice bran oil

Boon🍭🍰🥯🥨🍛 @Boonthanit

สมุทรปราการ, ไทย

This is a dish I'm not very fond of and not very skilled at, but many others love it, so I decided to give it a try. It's a dish worth practicing—quite challenging to get just right. It requires skill in several areas, especially making the curry paste, slicing the pork, and simmering the coconut milk until it thickens and the flavors come together. I was confused about how to turn all that coconut milk into Panang curry, so I kept simmering until it reduced and the curry paste really brought out the Panang flavor. The taste becomes more pronounced as the coconut milk thickens. I seasoned it boldly at first, but before reducing, the flavor was mild. I didn't expect the flavors to really come through at the end when the coconut milk was just right. It's truly a challenging dish to make... As for the curry paste, I wish it was more fragrant, but I'm not sure what's missing. 😂💗

Boon🍭🍰🥯🥨🍛 @Boonthanit

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Ingredients

45 minutes

Serves 3-4 servings

Panang curry paste:
3 headsgarlic
20small shallots
16small dried chilies + 8 large dried chilies
1 sheetgrilled fermented soybean (can substitute with shrimp paste if no allergies)
4 teaspoonsground roasted coriander seeds
1 teaspoonSichuan peppercorns
1 teaspoonground cinnamon
2 stalkslemongrass
1 tablespoongalangal
3cilantro roots
1 teaspoonkaffir lime zest
1 tablespoonroasted peanuts
1/2 teaspoonground black pepper
1 teaspoonsalt
Curry sauce ingredients:
2 bottlescoconut milk, 250 grams each (about 2 cups total, 500 grams)
4-5 tablespoonsfish sauce
2-3 tablespoonspalm sugar
14 ounces (400 grams)pork shoulder, sliced and marinated (marinate with soy sauce, salt, sugar, and oil)
Accompaniments:
leavesPea eggplants and kaffir lime
4 tablespoonsrice bran oil

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Steps

45 minutes

1

Make the curry paste: Wash all ingredients thoroughly. Slice the lemongrass and galangal. Soak the chilies and remove the seeds. Roast the coriander seeds, peanuts, and Sichuan peppercorns, then grind them finely. Grill the fermented soybean sheet (or prepare shrimp paste if using). Marinate the pork and set aside.
2

Blend all the curry paste ingredients together until smooth. You can store half for later use.
3

Slice the pork as desired. Pick the pea eggplants, tear the kaffir lime leaves, and finely slice some kaffir lime leaves for garnish. Heat oil in a pan, add the curry paste, and stir-fry until fragrant. Add the pork and stir-fry until cooked.
4

Add the coconut milk and simmer until it boils. Season to taste. As the coconut milk reduces, the flavor will become stronger, so season lightly at first. When the coconut milk starts to thicken, add the pea eggplants and torn kaffir lime leaves. Continue simmering.
5

When the coconut milk is thick and fragrant and the flavor is to your liking, turn off the heat.
6

Serve on a plate.