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Thai Panang Curry 3

Serves 4 to 6 Entree meat

Thai Panang Curry 3

Thai Panang Curry 3 is a dish rooted in the everyday rhythms of Thai home cooking, where recipes are often passed down through generations, not by written instructions, but by the practiced hands of family cooks. This version captures the essence of a home-cooked meal, where the balance of flavors is guided by intuition rather than measurement. It's a dish that finds its way to the table for shared meals, embodying the spirit of communal dining.

Expect a rich, creamy texture from the coconut milk that envelops tender pieces of pork shoulder. The panang curry paste delivers a warm, aromatic heat, while kaffir lime leaves add a citrusy brightness. The dish is a harmonious blend of sweet palm sugar and savory fish sauce, creating a symphony of flavors that is both bold and comforting, inviting everyone 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 generously with fine sea salt, ensuring each piece is well-coated. This initial seasoning will enhance the flavor of the meat as it cooks.
  2. Heat a large, heavy-bottomed pan over medium-high heat and add 2 tablespoons of vegetable oil. Once the oil is shimmering, add the pork pieces in a single layer. Brown the pork on all sides until it develops a deep, rich color, which should take about 5-7 minutes per side. This browning step is crucial for building flavor.
  3. Reduce the heat to medium and add 3 tablespoons of panang curry paste to the pan. Stir the paste into the pork, ensuring each piece is coated. Cook for 2-3 minutes until the paste becomes fragrant and slightly darker in color, indicating the spices are well-cooked.
  4. Pour in 400 ml of coconut milk, stirring to combine it with the curry paste and pork. Bring the mixture to a gentle simmer, allowing the flavors to meld together. The coconut milk should take on a light orange hue from the curry paste.
  5. Add 2 tablespoons of fish sauce and 1 tablespoon of palm sugar to the pan. Tear the 4 kaffir lime leaves into small pieces and add them as well. Stir everything together, ensuring the sugar dissolves completely, and let it simmer gently.
  6. Cover the pan and let the curry braise on low heat for about 30 minutes, stirring occasionally. The pork should become tender and the sauce should thicken slightly. You'll know it's ready when the pork is easily pierced with a fork and the sauce has a glossy appearance.
  7. Taste the curry and adjust the seasoning with more fine sea salt if necessary. Serve the Thai Panang Curry hot, accompanied by steamed jasmine rice, crusty bread, or a fresh salad, allowing everyone to share and enjoy this flavorful dish.
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.

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