Panaeng Pork Curry 🐽

Name: Panaeng Pork Curry 🐽
Ingredients: 4.4 lbs pork loin (2 kg); 3 cups thick coconut milk (about 710 ml); 5 cups thin coconut milk (about 1.2 liters); 14 oz panaeng curry paste (400 grams); leaves Sliced kaffir lime; 18 oz pea eggplants, stems removed (500 grams); 4 red spur chilies, thinly sliced; 1 cup roasted peanuts, finely ground (about 140 grams); Salt; Fish sauce; Palm sugar

Chalida 99 @cook_24130587

This recipe is great for selling or making in large batches.

Chalida 99 @cook_24130587

This recipe is great for selling or making in large batches.

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Ingredients

4.4 lbspork loin (2 kg)
3 cupsthick coconut milk (about 710 ml)
5 cupsthin coconut milk (about 1.2 liters)
14 ozpanaeng curry paste (400 grams)
leavesSliced kaffir lime
18 ozpea eggplants, stems removed (500 grams)
4red spur chilies, thinly sliced
1 cuproasted peanuts, finely ground (about 140 grams)
Salt
Fish sauce
Palm sugar

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Steps

1

Heat a little oil in a pan. Sauté the panaeng curry paste until fragrant. Gradually add the thick coconut milk, stirring to dissolve the curry paste completely into the coconut milk.
2

Stir until the coconut milk starts to separate and release oil. Add the sliced pork and stir to coat with the curry paste. Once it comes to a boil, add the thin coconut milk. Make sure the curry is slightly thick and not too watery (it shouldn't be too runny for best flavor).
3

Season with palm sugar, salt, and ground roasted peanuts. Simmer over low heat for 15 minutes to let the flavors absorb into the pork. Finally, add fish sauce to taste, then turn off the heat and add the pea eggplants, sliced chilies, and kaffir lime leaves.