Panang Curry

By on November 13, 2011

Panang Panang Curry

Ingredients

This recipe makes 2 nice sized servings of curry.

1 lb of sliced pork

1 cup of coconut milk

2 tablespoons of panang curry paste

7 lime leaves (2 leaves thinly sliced)

¼ cup of cut red bell pepper

2 tablespoons of fish sauce

2 tablespoons of sugar

Directions

• Put the oil in the saucepan over medium heat. Place the curry paste in the saucepan and stir fry for 1 minute. The coconut milk has a thicker whiter part, which is the cream, and a lighter clearish part which can be separated off… Place the coconut cream (the thicker whiter part) into the pot over medium heat until boiled.

• Put the oil in the saucepan over medium heat. Place the curry paste in the saucepan and stir fry for 1 minute. Add the curry paste and stir until mixed well.

• Put the oil in the saucepan over medium heat. Place the curry paste in the saucepan and stir fry for 1 minute. Put the clearish half of the coconut milk and keep stirring until oil starts to separate from the coconut milk.

• Put the oil in the saucepan over medium heat. Place the curry paste in the saucepan and stir fry for 1 minute. Put in the sliced pork and fry in the curry sauce until the pork turns brown and is cooked through.

• Put the oil in the saucepan over medium heat. Place the curry paste in the saucepan and stir fry for 1 minute. Lower the heat. Add the lime leaves, red pepper and season with fish sauce and sugar. Keep simmering for about 20 minutes.

• Put the oil in the saucepan over medium heat. Place the curry paste in the saucepan and stir fry for 1 minute. Remove from the stove. Sprinkle this delicacy with sliced lime leaves and serve with hot white rice.