Panang Curry With Pork or Chicken



60 g  pork/chicken, sliced

1 -2 T  Panang curry paste

2  Kaffir leaves, shredded

5-8  Pea eggplants

6-10 sweet basil leaves

As needed  Red chilies, sliced

1  C  Coconut cream

½  C  Coconut milk

1-2  T  Cooking oil


1½ t  Palm sugar

1  T  Fish sauce


  1. Put oil in wok and add 1-2 T of panang curry paste, stir vigorously until fragrant.
  2. Add coconut cream and combine, heat until fat separates (oil on top)
  3. Add pork/chicken and stir-fried in a paste and wait nearly cook then add coconut milk and bring to boil.
  4. Add coconut milk, kaffir leaves, sugar, and pea eggplants seasoning with palm sugar and fish sauce.
  5. Stir constantly until chicken and eggplants are cooked.
  6. Transfer to the serving blow , add sliced red chilies,sweet basil and kaffir leaves for garnish.