Panaeng Curry with Pork

Name: Panaeng Curry with Pork
Total time: 2700 s
Yield: Serves 3 servings
Ingredients: 300 grams sliced pork; 1 box coconut milk (500 milliliters); 1 tablespoon panaeng curry paste; 2 tablespoons fish sauce; 1 tablespoon palm sugar; pea eggplants, to taste; sliced red chili peppers, for garnish; 10 kaffir lime leaves, thinly sliced

เด็กอ้วน @tida_cook

This recipe doesn't add extra vegetable oil. The richness comes from simmering the coconut milk. For tender meat, you can choose pork shoulder.

เด็กอ้วน @tida_cook

This recipe doesn't add extra vegetable oil. The richness comes from simmering the coconut milk. For tender meat, you can choose pork shoulder.

Saved

Ingredients

45 minutes

Serves 3 servings

300 gramssliced pork
1 boxcoconut milk (500 milliliters)
1 tablespoonpanaeng curry paste
2 tablespoonsfish sauce
1 tablespoonpalm sugar
pea eggplants, to taste
sliced red chili peppers, for garnish
10kaffir lime leaves, thinly sliced

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Steps

45 minutes

1

Heat a pan over medium heat and pour in half of the coconut milk. Simmer until the coconut milk separates, stirring constantly for about 8-10 minutes, until it forms clumps and turns slightly yellow.
2

Once the coconut milk separates, add a little more of the thick coconut milk and simmer for another minute. Add the curry paste and stir-fry until fragrant.
3

Make thin coconut milk by mixing the remaining coconut milk with an equal amount of water.
4

Pour the thin coconut milk into the pan and turn the heat to high. Stir-fry the pork until cooked. Season with fish sauce and palm sugar. Taste first, as the saltiness of the curry paste can vary.
5

Once boiling, add the pea eggplants and stir to combine. Wait for about 1 minute, then add the sliced kaffir lime leaves and sliced red chili peppers. Turn off the heat and serve.