Cooked - Panang Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Panang Curry

4.0

10 dried red chiles, rehydrated

2 stalks lemongrass, sliced

10 shallots, charred

8 cloves garlic, charred

60 grams galangal, charred and diced

25 grams shrimp paste, wrapped in foil and grilled until fragrant

10 grams Makrut lime peel

10 grams coriander seed

10 grams cumin seed

1 tablespoon ground black pepper

1 tablespoon kosher salt

800 milliliters Thai coconut milk

2 pounds thinly sliced pork butt

4 tablespoons fish sauce

3 tablespoons palm sugar

Thinly sliced Makrut lime leaves

Thinly sliced red chile

Cooked rice

Steamed vegetables of your choice

Hard-boiled egg

Using a mortar and pestle, pound all ingredients until a paste is achieved. Transfer to an airtight container and refrigerate.
In a sauté pan over medium heat, add Curry Paste and 200 milliliters coconut milk. Add sliced pork and stir until pork is evenly coated.
Add remaining coconut milk, fish sauce, sugar, and 100 milliliters water. Stir in lime leaf, then taste and adjust seasoning as needed.
Spoon curry into a serving bowl. Garnish with red chile and additional lime leaf. Serve with a bowl of rice, steamed vegetables, and egg.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 76 weeks ago

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