Thai Panang Pork Curry

• gesamtzeit: 5 minutes

Zutaten

Curry Paste

4 tbsp red curry paste (with shrimp paste)

¾ tsp cumin seeds, toasted and ground

1½ tsp coriander seeds, toasted and ground

2 tbsp roasted peanuts, ground

To Cook

350g pork tenderloin, thinly sliced

1½ tsp fish sauce

2 tsp canola oil

4 tbsp Panang curry paste

350ml coconut milk, plus a little extra to finish

1½ tbsp brown sugar (or palm sugar)

5 makrut lime leaves, torn (optional)

Red chilli, for garnish

Thai basil, to serve

Anweisungen

To make the curry paste, mix together the red curry paste with the ground toasted cumin seeds, coriander seeds, and ground roasted peanuts.

Add fish sauce and oil to the sliced pork tenderloin and mix to combine. Set aside to lightly marinate. In a wok over medium-high heat, reduce about ¾ cup of the coconut milk until it’s thick and creamy. Lower 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. Add the brown sugar (or palm sugar) and torn makrut lime leaves if you have them, and cook for another minute, just until the sugar has dissolved.

Add the pork to the wok and toss through the curry paste, separating the slices as much as possible. Once the pork is around halfway cooked, pour in the rest of the coconut milk. Stir through for another minute or so until the pork is just cooked, then turn off the heat. Taste and adjust with more fish sauce if needed.

Serve the curry in a bowl, drizzling over a little extra coconut milk. Garnish with fresh Thai basil and sliced red chilli, and enjoy with steamed jasmine rice.