Panang Curry with Pork Recipe

Panang Curry with Pork

Panang curry (พะแนง) is a type of Thai curry that is generally milder than other Thai curries, making it a very popular choice for people who don't normally like spicy foods. This recipe is pork panang, which is thin sliced pork tenderloin in a curry and coconut sauce with pea eggplants, basil, and mild chilies. It contains thick coconut milk and has very little other liquids added. For this reason, Panang curry is often referred to as dry curry, meaning that it is not a soup like some other curries. The dish can also be made with beef. For vegetarians, tofu can be used in place of meat.

Panang is most often prepared with just the meat and curry sauce, served over rice, making it a rather plain looking dish. We really like this version uploaded by Khun Worawut. It's packed with pea eggplant, mild chilies, and basil, making it a delicious bowl of "stew" that can be enjoyed the traditional way or eaten directly from the bowl with a spoon.

Yield: 2 servings
Prep time: 10 minutes
Cooking time: 10 minutes
Ready in: 20 - 30 Minutes
Ingredients:
  • 5 oz Pork Tenderloin
  • 1 Cup Coconut Milk
  • 2 Tablespoons Panang Curry Paste
  • 1 Tablespoon Coconut Sugar
  • 1 Tablespoon Fish Sauce
  • 1 small bunch Pea Eggplant
  • 1 Thai Long Chili
  • 5 Kaffir lime leaves
  • 1 Cup Thai Sweet Basil
  • 1 Tablespoon Vegetable Oil
Basic Directions:

1) Slice the pork tenderloin into 1/4 inch thick slices, then fry in hot oil until all sides a well sealed.

2) Add the coconut milk, curry paste, sugar, and fish sauce to the pan. Let it cook until all the sugar and paste has melted in and the mixture is a nice golden brown color.

3) Add the kaffir lime leaf pieces, pea eggplant and mild chili peppers. Let it cook for 5 minutes.

4) Turn off the heat and toss in the basil until it is wilted just a little, then serve.
For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=17