Panaeng Pork Shoulder Curry with Rice Noodles, Winged Beans, and Fresh Vegetables

Name: Panaeng Pork Shoulder Curry with Rice Noodles, Winged Beans, and Fresh Vegetables
Total time: 2400 s
Yield: Serves 2-3. For a party, increase the recipe as needed.
Ingredients: Half the amount of panaeng curry paste from the previous recipe, about 4-5 tablespoons (made with 3 heads garlic, 20 shallots, 16 dried chilies + 8 large dried chilies, 1 tablespoon galangal, 2 stalks lemongrass, 4 teaspoons coriander seeds, 1/2 teaspoon Sichuan peppercorns, 1 teaspoon cinnamon, 3 cilantro roots, 1 tablespoon peanuts). See previous recipe for details; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon Sichuan peppercorns; 3-4 cardamom pods; 1 teaspoon black peppercorns; 2 teaspoons galangal; 1 teaspoon salt; 3 cilantro roots; 9 oz pork shoulder (about 250 grams); 1 2/3 cups coconut milk (about 400 grams); Torn kaffir lime leaves and pea eggplants; 2 tablespoons fish sauce; 1-2 tablespoons palm sugar; Rice noodles; Fresh or blanched vegetables of your choice—winged beans or long beans are especially good

Boon🍭🍰🥯🥨🍛 @Boonthanit

สมุทรปราการ, ไทย

For a party menu, here's a homemade panaeng curry served with rice noodles and fresh vegetables. It's a great dish for family gatherings, especially for older relatives who might appreciate traditional flavors. I had some panaeng curry paste left from yesterday, so I enhanced it by toasting cumin, coriander seeds, Sichuan peppercorns, cardamom pods, black pepper, and adding galangal for a more pronounced panaeng flavor. This time, I skipped sautéing the paste in oil and cooked it directly with coconut milk, and I didn't marinate the pork—giving the curry a different character that pairs perfectly with rice noodles. An elder once suggested that this style of panaeng is best enjoyed with rice noodles and long beans or grilled sticky rice, and after trying it, I agree! I also just learned about grilled sticky rice online—it's similar to roti. For a party, simply increase the quantities based on the number of guests and add more fresh or blanched vegetables for a filling and delicious meal.

Boon🍭🍰🥯🥨🍛 @Boonthanit

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Ingredients

40 minutes

Serves 2-3. For a party, increase the recipe as needed.

Halfthe amount of panaeng curry paste from the previous recipe, about 4-5 tablespoons (made with 3 heads garlic, 20 shallots, 16 dried chilies + 8 large dried chilies, 1 tablespoon galangal, 2 stalks lemongrass, 4 teaspoons coriander seeds, 1/2 teaspoon Sichuan peppercorns, 1 teaspoon cinnamon, 3 cilantro roots, 1 tablespoon peanuts). See previous recipe for details
Additional spice mix for this batch
1 teaspooncumin seeds
1 teaspooncoriander seeds
1 teaspoonSichuan peppercorns
3-4cardamom pods
1 teaspoonblack peppercorns
2 teaspoonsgalangal
1 teaspoonsalt
3cilantro roots
Seasonings
9 ozpork shoulder (about 250 grams)
1 2/3 cupscoconut milk (about 400 grams)
Torn kaffir lime leaves and pea eggplants
2 tablespoonsfish sauce
1-2 tablespoonspalm sugar
Side dishes
Rice noodles
Fresh or blanched vegetables of your choice—winged beans or long beans are especially good

Saved

Steps

40 minutes

1

Toast the spices (Sichuan peppercorns, cardamom pods, cumin, coriander seeds, black pepper) until fragrant. Pound them finely, except for the cardamom pods. Mix the ground spices into the leftover panaeng curry paste from the previous recipe.
2

Heat the coconut milk in a pot with the cardamom pods. Once the oil starts to separate, add the curry paste and sauté until fragrant. Add the pork and simmer. After a while, add fish sauce and continue to simmer over low heat.
3

When the curry thickens and the pork is tender, season with palm sugar and add kaffir lime leaves. After a bit, add the pea eggplants.
4

Continue cooking until the curry is aromatic and the coconut milk has thickened. Once the pork is tender, turn off the heat and serve with rice noodles and fresh vegetables. This enhanced panaeng curry is wonderfully fragrant and pairs perfectly with the sides.