Fried panang curry, kaffir lime and sweet basil leaves



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.


Panang curry paste

200 grams of pork loin, cut into bite-sized pieces
150 g coconut cream
1 handful of Thai basil leaves 
1 finely sliced kaffir lime leaf, to garnish



1 tablespoon fish sauce

1 teaspoon coconut sugar
Briefly fry 2 tablespoons of coconut cream in a tablespoon of oil. Add the curry paste and mix constantly for one minute. Add the pork, mix well, then pour in the remaining coconut cream and seasoning. Cook over low heat for 10 minutes.

Serve on a bed of basil leaves. Garnish with the kaffir lime leaf.



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