Panang Curry with Pork

Serves 4
Ingredients:
  • 1 pork tenderloin
  • 3 kaffir lime leaves, torn into 3-4 pieces
  • 3 kaffir lime leaves, stem removed and cut chiffonade
  • 1 red chile, (for garnish) sliced in half
  • ½ cup Thai basil, reserve some for garnish, de-stem the rest
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon vegetable oil
  • 5 tablespoons Panang Paste, (to 6 tablespoons)
  • 2 cups coconut milk
  • 2 tablespoons coconut milk, (optional to garnish)
Method:
  1. Preparing the Pork: Trim and cut the pork tenderloin lengthwise into 4 equal strips.
  2. Cut on an angle into 1/4″ thin slices. The slices should be 1/4″ by 1″.
  3. Make the Curry: Heat your wok over medium-high heat.
  4. Once hot, add 1 tablespoon of oil and 5 to 6 tablespoons of the Panaeng paste.
  5. Fry this for a minute or two until very fragrant.
  6. Add 1 cup of coconut milk and mix well with the paste.
  7. Add the pork and cook the pork until the outside is cooked.
  8. Add the remaining cup of coconut cream and bring to a gentle boil.
  9. Then turn the heat down to medium, add the palm sugar, fish sauce and the torn pieces of lime leaves.
  10. Stir and let cook for a few minutes.
  11. Once done, add the basil leaves.
  12. Scoop into a bowl and garnish with a drizzle of coconut milk, the chiffonade of lime leaves, red chilies, and remaining basil.
  13. Serve.