This recipe is translated from Cookpad Thailand. See original:

Panaeng Pork Curry

Name: Panaeng Pork Curry
Cuisine: American
Ingredients: 1/4 cup panaeng curry paste (about 60 grams); 10 1/2 oz pork belly or pork with some fat (about 300 grams); 1 cup coconut milk (250 ml, use boxed coconut milk); 5-6 red chili peppers; 1 small cup thinly sliced kaffir lime leaves; 1 small cup pea eggplants (optional, to taste); 2 tablespoons palm sugar; 2 tablespoons fish sauce; 1/2 teaspoon salt

Nichanan Jpk @cook_13357450

Used store-bought panaeng curry paste from a big supermarket—it's convenient and delicious.

Nichanan Jpk @cook_13357450

Used store-bought panaeng curry paste from a big supermarket—it's convenient and delicious.

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1/4 cuppanaeng curry paste (about 60 grams)
10 1/2 ozpork belly or pork with some fat (about 300 grams)
1 cupcoconut milk (250 ml, use boxed coconut milk)
5-6red chili peppers
1small cup thinly sliced kaffir lime leaves
1small cup pea eggplants (optional, to taste)
2 tablespoonspalm sugar
2 tablespoonsfish sauce
1/2 teaspoonsalt

Cooking Instructions

1

Sauté the curry paste with half of the coconut milk in a pan until the oil separates.
2

Add the pork and stir-fry until the pork starts to cook through.
3

Pour in the remaining coconut milk and bring to a boil. Add 1/2 cup water (120 ml) since boxed coconut milk doesn't separate into cream and milk.
4

Season with palm sugar, fish sauce, and salt. Add the pea eggplants and simmer until the curry boils and the eggplants are cooked. Finally, add the sliced kaffir lime leaves and red chili peppers.

Toh Wane and others reacted

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Nichanan Jpk @cook_13357450

on July 07, 2019 15:37

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