Panang Curry With Pork
Ingredients
500 g pork (Collar)
1 1/2 Tbsp Panang curry paste
300 ml coconut milk (for simmering the pork)
200 ml coconut milk (for stir frying with the panang curry paste)
600 ml water
3-4 pieces of lemongrass
3 kaffir lime leaves (for boiling with the pork)
1 1/2 Tbsp palm sugar
2 Tbsp fish sauce
2 handfuls of turkey berry
4 fresh chilies (for decoration)
3 kaffir lime leaves (for decoration)
Prepare
Pork, cut into small pieces
Lemongrass, smashed and cut into 2” long
Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little. (for boiling with the pork)
kaffir lime leaves, tear the rib from fresh leaves and finely sliced (for decoration)
Fresh chilies, trimmed diagonally into 1-inch slices.
PREP TIME : 10minutes
COOKING TIME : 50minutes
YIELD : 4 people
directions
Pour 600 ml of water, 300 ml of coconut milk into the pot and add lemongrass and kaffir lime leaves. Then boil over high heat until boiling, then add the pork and simmer over medium heat for about 20-30 minutes or until the pork is tender.
Meantime pour 200 ml of coconut milk into the frying pan, bring it to a boil over medium heat. When the coconut milk is boiling, add the Panang curry paste and keep stirring it all the time until you see the red oil on top. Remove from heat and set aside.
Back to the pot of pork. Pour the stir fried Panang curry paste with coconut milk into the pot, then add palm sugar, fish sauce and turkey berry. Then stir to combine and simmer for about 5-10 minutes or until the turkey berry becomes soften.
Remove from heat and ladle into a serving bowl sprinkled with kaffir lime leaves and fresh chili served with steamed rice and chili fish sauce.
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