Pork Panang Curry Panang Moo

Panang is a simple curry that makes a frequent appearance at the curry stall. It uses red curry paste, which is perhaps the most commonly used curry preparations. The recipe for the paste follows. You can make more than necessary for one dish and keep the leftovers in the refrigerator in a tightly closed container for several weeks.
Panang Curry Panang Curry

Panang Curry Paste

First, you have to make the curry paste. Ingredients
Dried chillies10 gseeds removed and soaked in water
Galangal1 tspfinely chopped
Lemongrass2 Tbspsliced
Kaffir lime peel1 tsp
Coriander roots1 Tbspchopped
Shallots40 gsliced
Garlic35 g
Roasted coriander seeds1 Tbsp
Cumin1 Tbsp
Black peppercorns3 g
Prawn paste1 tsp
Salt1 tsp
Preparation Method
  • Grind all the ingredients together to form a fine paste. You can use a mortar and pestle or take the modern approach and use a food processor.

Panang Curry Recipe

(Serves 4) Ingredients r
Pork tenderloin500 gcut in bite sized pieces
Red curry paste100 g
Coconut milk220 ml
Roasted peanuts20 gcoarsely chopped
Red spur chillies10 gsliced
Thai basil50 g
Kaffir lime leaves2 gshredded
Palm sugar¼ Tbsp
Fish sauce2 Tbsp
Vegetable oil2 Tbsp
Preparation Method
  • Simmer the pork in 1 ½ cups of the coconut milk until the meat is cooked through.
  • In a hot wok, heat the vegetable oil and stir-fry the curry paste together with the chopped peanuts until fragrant.
  • Lower the heat and add the remaining ½ cup of coconut milk. Stir until mixed, then add the pork along with the coconut milk it was cooked in.
  • Season with the fish sauce and sugar. Stir in the spur chillies. Sprinkle the kaffir lime leaves and basil over the curry and transfer to a serving dish.
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