Ingredients
¼ cup panang curry paste (see recipe)*
1.5 tsp sugar
1-2 tsp fish sauce
¾ cup coconut milk
8 oz thinly sliced pork tenderloin or other protein of your choice
3 kaffir lime leaves, torn into chunks
2 kaffir lime leaves, very thinly sliced for garnish
2 Tbsp coconut milk for garnish**
Spur chilies or other types of mild red chilies, sliced into rounds for garnish
Steps
- Sauté the curry paste in some vegetable oil until aromatic, and deglaze with 1/4 cup of the coconut milk. Note: Traditionally, we sauté the curry paste in rendered coconut oil. See more information about this method in Massaman Curry and Green Curry videos.
- Add the 3 torn kaffir lime leaves and let the mixture cook, stirring constantly, until the coconut milk dries up again.
- Once the coconut milk dries up, add the pork to the pan and toss to coat the pork thoroughly in the curry paste. Add the remaining 1/2 cup of coconut milk, fish sauce, and sugar. Let cook until the pork is done. When the pork is done, remove from heat immediately.
To serve: pour the curry on to a deep plate or a shallow bowl, spoon the 2 Tbsp of coconut milk over the top for garnish. Top with thinly sliced kaffir lime leaves and spur chili slices. Serve with hot jasmine rice!