Panang curry

This curry has a full, warm and spicy flavor

Thailand

Main course
4 persons
60
Medium

Panang curry has a full warm spicy flavor, and is not too hot, especially when balanced with coconut milk, fish sauce and palm sugar. A delicious curry that is easier to make as a stew in a larger quantity. So handy for a party, or for freezing.

Ingredients

- 500 ml Coconut Milk Tetra Pak (18% Fat)

- 2 packets Panang Curry Paste

- 1 tablespoon Rice Oil

- 4 tablespoon Thin Soy Sauce (Healthy Boy)

- 4 tablespoon Fish Sauce

- 50 ml Chicken Soup Powder

- 4 tablespoon Palmsugar JEENYS box 260g

- 6 leaves Dried Lime Leaves

- to taste Thai Hom Mali Jasmine Rice

600 g Pork shoulder chops, cut into slices

2 Red mild chili peppers, cut lengthwise into strips

3 sprigs of Basil, to garnish

Preparation method for Panang curry

Pour the coconut milk into a bowl (preheat briefly if it has hardened) and stir with a whisk.
Heat a dash of oil in a wok over medium to high heat.
Sauté the curry paste in it.
Add 12 tablespoons of coconut milk and wait for the oil to come out.
Add the meat and stir-fry for 5 minutes.
Add the fish sauce, soy sauce, palm sugar and broth and let the meat fry for a few more minutes.
Pour in the remaining coconut milk, increase the heat and bring the curry to a boil. Let the curry simmer for another half hour over low heat.
Meanwhile, cook 400g of pandan rice according to package directions.
Finally add the kaffir lime leaves.