Thai Pork Panang Curry2017-06-30
- Servings : 6
- Cook Time : 20m
- Ready In : 20m
- 250ml coconut cream
- 250ml coconut milk
- 1⁄3 cup Thai red curry paste
- 500g pork fillet, thinly sliced diagonally
- 2 tbsps palm sugar
- 2 tbsps fish sauce
- 8 lime leaves, 4 torn, 4 shredded
- 1⁄2 cup basil
- 1 long red chilli, thinly sliced
- rice or noodles, to serve
Combine coconut cream and milk in a bowl. Pour 1⁄2 the mixture into a wok and cook over high heat for 6-8 minutes or until oil begins to separate. Add curry paste and cook for 2 minutes or until fragrant.
Add the pork and chilli to wok and stir-fry for 2-4 minutes or until cooked, then add remaining coconut mixture and bring to the boil. Stir in the sugar, fish sauce and torn lime leaves. Simmer for 2-3 minutes, then add 1⁄2 the basil leaves. Serve curry scattered with remaining basil, shredded kaffir lime leaves on top of rice or rice noodles.