Phanaeng, also called panang, is an ancient variety of red curry, usually prepared with pork. Make your own curry paste to enjoy its flavors at their best.
200 ml coconut cream
200 g porc tenderloin, sliced
200 ml chicken stock
2 tablespoons fish sauce
½ tablespoon coconut sugar
2 Thai eggplants, quartered
30 g pea eggplants
1 kaffir leaf, thinly sliced
½ fresh red cayenne pepper, thinly sliced.
Bring half of the coconut cream to the boil and dissolve the curry paste in it. Add the pork and stir briefly. Then add the rest of the cream and the vegetable stock.
When it starts boiling again, stir in the seasoning (fish sauce, sugar), the eggplants and half of the kaffir leaf. Cook over low heat, uncovered, for 10 minutes.
Taste to adjust the seasoning. Transfer to serving bowls and garnish with the rest of the kaffir leaf and cayenne pepper.