Panang curry
This curry has a full, warm and spicy flavor
Thailand
- Main course
- 4 persons
- 60
- Medium
Panang curry has a full warm spicy flavor, and is not too hot, especially when balanced with coconut milk, fish sauce and palm sugar. A delicious curry that is easier to make as a stew in a larger quantity. So handy for a party, or for freezing.
Ingredients
600 g Pork shoulder chops, cut into slices
2 Red mild chili peppers, cut lengthwise into strips
3 sprigs of Basil, to garnish
Preparation method for Panang curry
- Pour the coconut milk into a bowl (preheat briefly if it has hardened) and stir with a whisk.
- Heat a dash of oil in a wok over medium to high heat.
- Sauté the curry paste in it.
- Add 12 tablespoons of coconut milk and wait for the oil to come out.
- Add the meat and stir-fry for 5 minutes.
- Add the fish sauce, soy sauce, palm sugar and broth and let the meat fry for a few more minutes.
- Pour in the remaining coconut milk, increase the heat and bring the curry to a boil. Let the curry simmer for another half hour over low heat.
- Meanwhile, cook 400g of pandan rice according to package directions.
- Finally add the kaffir lime leaves.
Serve tip
Serve the dish in a bowl, garnish with the red chili strips and Thai basil. Serve with pandan rice.