Description
Panang Curry Recipe
Ingredients
- 3–4 Tbsp Cock Brand Panang curry paste
- 1 1/2 tsp Royal Orient Palm sugar
- 1–2 tsp Tiparos fish sauce
- ¾ cup Aroy-d coconut milk
- 8 oz (230g) thinly sliced pork tenderloin or another protein of your choice
- 3 Cock Brand kaffir lime leaves, torn into chunks
- Mild red chilies, sliced into rounds for garnish
Instructions
- Sauté the curry paste in some vegetable oil until aromatic, 2-3 minutes, and deglaze with 1/4 cup of the coconut milk. Note: Traditionally, we sauté the curry paste in rendered coconut oil.
- Add the 3 torn kaffir lime leaves and let the mixture cook, stirring constantly, until the coconut milk dries up again.
- Once the coconut milk has dried up, add pork to the pan and toss to coat thoroughly in the curry paste.
- Add remaining 1/2 cup of coconut milk, fish sauce, sugar, and cook until the pork is done.
- When the pork is done, remove from heat immediately.
- To serve: pour the curry on to a deep plate or a shallow bowl, spoon the 2 Tbsp of coconut milk over the top for garnish if desire, chili slices on top. Serve with hot jasmine rice!
