I like making curry dishes almost every week. And panaeng curry is also one of my favorites. It’s simple, quick, and flavorful, with minimal ingredients. Panaeng was a dish that my mum made so often. And we all loved it. I love the simplicity of it, but at the same time tasty. The combination of fresh Thai sweet basil, kaffir lime leaf, and some slices of red chili that we add to the end of the cooking process, as a finishing touch, creates a very refreshing savor to the dish. All of the ingredients can be bought in supermarkets, except the panaeng curry and Kaffir lime leaf. But you can buy them in Thai/Chinese shops. Warm panaeng curry with tender pork or chicken on a bed of freshly cooked jasmine rice or brown rice is heavenly delicious. I can never get tired of it.
Serves: 2 Persons
Cooking Time: 15-20 Minutes
2 Pork chops or 400g pork, chopped
2 Tablespoons panaeng curry paste
2 Tablespoons cooking oil
2 Tablespoons fish sauce
250ml Coconut milk
1 Red chili, sliced
1/2 Handful fresh Thai sweet basil
3-5 Kaffir lime leaves, thinly sliced (stack the leaves together and roll it tightly, then slice it thinly)
- Heat oil in a pan or wok over medium high heat, when the oil starts getting hot add panaeng curry paste, lower the heat a little bit, and fry it until fragrant.
- Add about 230ml of coconut milk, increase the heat to medium high heat, stir everything together until the coconut milk begins to boil, then add pork and fish sauce. Slow cook it, until the pork is cooked and the coconut milk is reduced, which should take about 5-7 Minutes.
- Add the rest of ingredients, including the rest of coconut milk, give it a couple of quick stirs, then turn off the heat, and remove it from the heat.
- Serve it straight away on a bed of freshly cooked jasmine rice or brown rice. Enjoy!
Very easy to cook Pork Panaeng.