In Thailand you will enjoy two types of panang curry: served like a soup with vegetables or fried with a very reduced sauce. When the curry is fried, the pork absorbs the coconut cream while cooking. The meat is therefore extremely tender. We recommend that you try this cooking method, you will be surprised by the result. Serves 2.
Homemade panang curry paste
250 pork tenderloin, sliced 200 ml coconut cream
1 tablespoon fish sauce
1 teaspoon coconut sugar 1 handful Thai sweet basil leaves 1 finely sliced kaffir leaf
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.
When it starts boiling again, stir in the seasoning (fish sauce, sugar) 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.