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Panaeng Curry with Pork
This recipe doesn't add extra vegetable oil. The richness comes from simmering the coconut milk. For tender meat, you can choose pork shoulder.
Panaeng Curry with Pork
This recipe doesn't add extra vegetable oil. The richness comes from simmering the coconut milk. For tender meat, you can choose pork shoulder.
Cooking Instructions
- 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.
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