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
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.
Stir in the curry paste until its mixed well with the coconut milk.
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.
Add the vegetables, sliced lime leaves and chilies and cook until tender.
Serve with Rice or Vermicelli Noodles.
For the paste
Soak the dried spur Chilies in water for 10 mins. Meanwhile lightly toast the coriander and cumin seeds over medium heat for 30sec.
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.
Add in the remaining ingredients and continue to pound until you get a smooth paste.
Use immediately or refrigerate for up to 2 days, 1 month in the freezer.