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Panang pork curry (Panang muu)
Panang pork curry (Panang muu)
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 250ml coconut cream
  • 250ml coconut milk
  • 115.50 gm basic Thai red curry paste (see related recipe)
  • 500g pork fillet, thinly sliced diagonally
  • 40.00 ml palm sugar
  • 48.80 gm fish sauce
  • 8 makrut lime leaves, 4 torn, 4 shredded
  • 125.00 ml Thai basil
  • 1 long red chilli, thinly sliced
  • Steamed rice or noodles, to serve
Instructions:
  • In a bowl, mix coconut cream and milk together. Transfer half of the mixture to a wok and cook over high heat for 6-8 minutes until oil separates. Stir in curry paste and cook for an additional 2 minutes until fragrant.
  • Add pork to the wok and stir-fry until cooked. Pour in the rest of the coconut mixture and bring it to a boil. Stir in sugar, fish sauce, and torn makrut lime leaves. Let it simmer for a few minutes, then add half of the basil leaves. Serve the curry topped with the remaining basil, shredded makrut lime leaves, and chili over rice or rice noodles.

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