This recipe is translated from Cookpad Thailand. See original: 
แพนงหมู
แพนงหมู 
Cooking Instructions
- 1
Marinate the pork with soy sauce, sugar, and egg white. Then simmer with half of the coconut milk until the oil separates.
- 2
Add the panaeng curry paste and stir until well combined.
- 3
Add the pea eggplants.
- 4
Add the pork to the curry and simmer.
- 5
Mix the remaining coconut milk with a little water to thin it, then add to the pot to reach your desired consistency.
- 6
Season with palm sugar and fish sauce.
- 7
Add the kaffir lime leaves, Thai basil, and red and yellow chili peppers.
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