Thai Panang Pork Curry
Directions
- 1Mix together the red curry paste with the ground toasted cumin seeds, coriander seeds, and ground roasted peanuts.
- 2Add fish sauce and oil to the sliced pork tenderloin and mix to combine. Set aside to lightly marinate.
- 3In a wok over medium-high heat, reduce about ¾ cup of the coconut milk until it’s thick and creamy.
- 4Lower the heat to medium-low and stir in the Panang curry paste. Cook for a few minutes, stirring constantly, until the coconut oil starts to separate from the paste.
- 5Add the brown sugar and torn makrut lime leaves if you have them, and cook for another minute, just until the sugar has dissolved.
- 6Add the pork to the wok and toss through the curry paste, separating the slices as much as possible.
- 7Once the pork is around halfway cooked, pour in the rest of the coconut milk.
- 8Stir through for another minute or so until the pork is just cooked, then turn off the heat.
- 9Taste and adjust with more fish sauce if needed.
- 10Serve the curry in a bowl, drizzling over a little extra coconut milk.
- 11Garnish with fresh Thai basil and sliced red chilli, and enjoy with steamed jasmine rice.
Ingredients
- 4 tbsp red curry paste
- 0.75 tsp cumin seeds, toasted and ground
- 1.5 tsp coriander seeds, toasted and ground
- 2 tbsp roasted peanuts, ground
- 350 g pork tenderloin, thinly sliced
- 1.5 tsp fish sauce
- 2 tsp Canola oil
- 4 tbsp Panang curry paste
- 350 ml coconut milk
- 1.5 tbsp brown sugar
- 5 makrut lime leaves
- 1 red chilli
- 1 Thai basil
Equipment
wokspoonbowltongs