Panang Curry
A thick, rich, salty-sweet curry infused with crushed peanuts and kaffir lime.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Panang Curry to your week, check it against your household's allergens, and build the shopping list automatically.