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Thai Panang Curry 2

Serves 4 to 6 Entree meat

Thai Panang Curry 2

Thai Panang Curry 2 brings the essence of home-cooked Thai meals to your table, where the art of seasoning is guided by instinct rather than measure. It captures the spirit of everyday dining in Thai households, where the cook's hand deftly balances salt and richness, embodying the warmth of a shared meal. This recipe, passed down through generations, reflects the authenticity of a Thai family's kitchen.

Expect a harmonious blend of flavors, with tender pork shoulder luxuriating in a creamy coconut milk base, highlighted by the aromatic zing of kaffir lime leaves. The curry's subtle sweetness from palm sugar and the umami depth of fish sauce create a comforting, savory dish, perfect for gathering around a table, spoon in hand, ready to savor each mouthful.

Ingredients

  • 700 gpork shoulder — sliced
  • 3 tbsppanang curry paste
  • 400 mlcoconut milk
  • 2 tbspfish sauce
  • 1 tbsppalm sugar
  • 4kaffir lime leaves
  • to tastefine sea salt

Method

  1. Begin by cutting the 700 g pork shoulder into bite-sized pieces. Season the pork with a pinch of fine sea salt, ensuring that each piece is evenly coated. This step helps to enhance the natural flavors of the meat.
  2. In a large, heavy-bottomed pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, add the seasoned pork pieces in a single layer. Allow them to brown on all sides, turning occasionally, until they develop a deep, rich color. This should take about 5-7 minutes, and the pork should be caramelized on the outside.
  3. Reduce the heat to medium and add 3 tablespoons of panang curry paste to the pan. Stir the paste continuously for about 1-2 minutes, until it becomes fragrant and slightly darker in color. This step releases the essential oils from the spices, intensifying the curry's flavor.
  4. Pour 400 ml of coconut milk into the pan, stirring to combine with the curry paste. Bring the mixture to a gentle simmer, ensuring that the coconut milk and curry paste are fully integrated. This creates a rich, creamy base for the curry.
  5. Add the browned pork back into the pan, ensuring that each piece is submerged in the coconut milk mixture. Tear 4 kaffir lime leaves into pieces and add them to the pan. These leaves will infuse the curry with a citrusy aroma.
  6. Stir in 2 tablespoons of fish sauce and 1 tablespoon of palm sugar, allowing them to dissolve into the sauce. Cover the pan and let the curry simmer gently for about 20-30 minutes, or until the pork is tender and the sauce has thickened slightly. The pork should be easy to cut with a fork.
  7. Taste the curry and adjust the seasoning with additional fine sea salt if necessary. The balance of salty, sweet, and spicy should be harmonious. Serve the Thai Panang Curry 2 with steamed jasmine rice, allowing the rich sauce to soak into the rice for a complete meal.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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