Panang Curry | Good Food

Rice or Noodles to serve
Believe it or not a lot of Thais actually use Spaghetti!

This recipe doesn't include cooking instructions for the above...

...they're on the packet! ;-)

500mls (2cups, 16floz) thick coconut milk - keep 30mls (2 tablespoons) set aside for garnish

100g (4 tbsp) red (or panaeng) curry paste
500g Pork Fillet or Tenderloin (thinly sliced)
40g (2 tbsp) palm sugar
30ml (2 tbsp) soy sauce
15ml (1 tbsp) fish sauce
7 Kaffir lime leaves - 3 torm into pieces discarding the stems, and 4 shredded
1 big red chilli - sliced lengthways

Optional:

15g (1/2 cup, 1/2 oz) sweet basil leaves - I struggle to find these in the UK, but my guests and I don't seem to struggle with it!

You can also substitute the fish sauce for more soy sauce if you don't like/haven't got it!

You've probably guessed but you can of course substitute beef, chicken, seafood or fish in this recipe!

Method

step 1
Put some water on to boil for your spaghetti/rice/noodles, and cook as per instructions. Put half the coconut milk into a wok and fry for 3-5 mins, stirring continuously, until the coconut oil begins to separate out.
step 2
Then add the curry paste and fry for 1-2 mins, until you get the aroma of the paste.
step 3
Add the pork and cook until the outside is cooked.
step 4
Then add the rest of the thick coconut milk and bring to the boil.
step 5
Simmer and add the palm sugar along the side of the wok until it melts.
step 6
Then add the soy sauce, fish sauce and lime leaf pieces.
step 7
Stir to combine (if using) add half the basil leaves.
step 8
Turn off the heat and serve garnished with the shredded lime leaves, red chillies, coconut milk and (if using) the remaining basil leaves.