Panang Curry - with Pork

This would have to be one of my all-time favourites - in the curry line.

Panang Curry, (or Penang curry), is usually done with Chicken, or Beef. I like it with Pork, as well. In Thailand, Beef is not always as good as it should be, and Chicken and Pork are more readily used, due to their ubiquity.



SERVES: This quantity feeds two people adequately.

INGREDIENTS:

300 x gms Chicken, Beef, or Pork meat. (I prefer it to be prepared as per stir-fry)
1½ x - Cups Coconut Milk
1 x tbspn - Fish Sauce
1 x tbspn - Sugar
1 x tbspn - OliveOil
1½ x tbspns (up to 50 gms) - Panang Curry Paste - ('Mae Ploy' brand (see photo) - 'Mae Pranom' is the one I prefer, but I can't find it (so far) in Australia.)
2 x Kaffir Lime Leaves
2 x Small branches of 'Bai Horapa'/Sweet Asian Basil - (20 - 30 (Lots of) Leaves)
Rice - Jasmine, preferably - 1 cup per person


METHOD:

Put your Rice in the Cooker and start it.

In a large frypan, cook off the Panang Curry paste until you can 'smell' the aromas. Then add the Coconut milk, turning to a low heat, and simmering. When the curry becomes drier, add the Meat, Kaffir Lime leaves, Fish Sauce, Sugar and another ½ cup of Coconut Milk. Stir and cook until meat is done.

Taste before adding any seasoning, as this is already very spicy!

At the very last, add the Basil leaves, quickly stirring them in. They do NOT require cooking - just warming.

Serve on, or aside, your rice.




TOP