Panang Curry Pork

panang chicken resized
Panang Pork

RECIPE:

EQUIPMENT

  • Wok or skillet

 

INGREDIENTS

  • 250 grams Pork, sliced
  • 1/4 cup Pea eggplants
  • 1 Red spur chili (fresh), sliced
  • 4 Kaffir lime leaves, sliced thinly
  • 1 cup Coconut milk
  • 1-2 tbsp Panang curry paste

 

SEASONING SAUCE:

  • 1 tbsp Fish sauce
  • 1 tbsp Palm sugar

 

INSTRUCTIONS

  • In wok, add 2 tbsp cooking oil and curry paste. Cook curry paste briefly.
  • Add coconut milk slowly.
  • Add sliced pork, palm sugar, fish auce, and pea eggplants. Thoroughly cook the pork.
  • Add Kaffir lime leaves and red spur chilis. Cook briefly.
  • Plate and garnish with red spur chili slices and Kaffir lime leaf slices. Drizzle a little coconut milk on the panang and serve with jasmine rice.
IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.

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