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Pork Panang

Prep Time:

Cook Time:

30 minutes

Serves:

Serves 4

Level:

Curry

About the Recipe

This flavour sensation is exactly what you need in your recipe list for a mid week feast.

Ingredients

For the curry

  • 50g Panang Curry Paste (Optional recipe below)

  • 500ml Coconut Milk

  • 500g Pork Tenderloin, sliced

  • 4 tbsp Fish Sauce

  • 2 ½ tbsp Palm Sugar

  • 4 Kaffir Lime Leaves, thinly sliced

  • 3 Birds Eye Chilies (Optional for spice)

  • 2 Red Peppers, sliced

  • Handful Green Beans

  • Handful Tenderstem Broccoli, halved


For the paste

  • 1 tbsp Roasted Peanuts

  • 20g Dried Spur Chilies, sliced

  • 5 Dried Red Chilies

  • 50g Shallots, sliced

  • 50g Garlic, sliced

  • 50g Lemongrass, sliced

  • 30g Galangal, sliced

  • 1 tsp Lime Zest (Preferably Kaffir)

  • 1 ½ tbsp Shrimp Paste

  • 2 tsp Coriander Seeds

  • 2 tsp Cumin Seeds

  • 1 tsp Salt

Preparation

For the curry

  1. To a wok over medium heat add â…“ of the coconut milk and stir occasionally to keep from burning. Soon the milk will thicken and oil will start to show on the surface. Try not to let this boil.


  2. Stir in the curry paste until its mixed well with the coconut milk.


  3. Add the rest of the coconut milk and mix well. Bring to a boil and add the palm sugar, fish sauce, and pork. Give it a stir to make sure the pork doesn’t stick together. Simmer until the pork is cooked through about 3-4 mins.


  4. Add the vegetables, sliced lime leaves and chilies and cook until tender.


  5. Serve with Rice or Vermicelli Noodles.


For the paste

  1. Soak the dried spur Chilies in water for 10 mins. Meanwhile lightly toast the coriander and cumin seeds over medium heat for 30sec.


  2. Using a Pestle and Mortar pound the dry ingredients first; the galangal, dried red chilies salt, lemongrass, as well as the toasted coriander and cumin seeds until they form a coarse mixture.


  3. Add in the remaining ingredients and continue to pound until you get a smooth paste.


  4. Use immediately or refrigerate for up to 2 days, 1 month in the freezer.

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