Thai

Panang Curry

Name: Panang Curry
Total time: 35 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 lb pork tenderloin or chicken breast, thinly sliced; 3 tbsp Panang curry paste; 1 can (14 oz) coconut milk (mostly the thick cream); 2 tbsp crushed roasted peanuts; 4 kaffir lime leaves (ribs removed, finely julienned); 1 tbsp fish sauce, 1.5 tbsp palm sugar

A thick, rich, salty-sweet curry infused with crushed peanuts and kaffir lime.

35 minutes

Serves 3

Main

Contains common allergens

Fish Dairy Peanut Seafood

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Instructions

5 steps

1
Reduce Coconut Milk: In a wok over medium heat, simmer 1 cup of coconut cream (from the top of the can) until it thickens and the coconut oil clearly separates (about 5 mins).

2
Bloom Paste: Stir in the Panang curry paste and fry for 2-3 minutes. It should smell deeply roasted and slightly spicy.
3
Cook the Pork: Add the sliced pork, tossing well so the meat is coated in the thick, oily paste. Cook for 3-4 minutes until the outside is cooked.
4
Thicken: Add remaining coconut milk, crushed peanuts, palm sugar, and fish sauce. Turn heat to medium-low and simmer uncovered for 8-10 minutes. This curry should be quite thick, clinging to the meat rather than soupy.
5
Garnish: Remove from heat and stir in half of the julienned kaffir lime leaves. Garnish with the rest before serving.

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