Indulge in the rich, aromatic depths of authentic Thai Panang curry, elevated with succulent pork. This vibrant dish, a staple of Thai cuisine, boasts a creamy, subtly sweet and spicy coconut milk-based sauce that clings beautifully to tender pieces of pork. The complex flavors, a masterful blend of fiery chilies, fragrant lemongrass, and earthy galangal, create a symphony on the palate that will leave you craving more. Forget takeout; this recipe unlocks the secrets to crafting this culinary masterpiece in your own kitchen.
Prepare to be amazed as we guide you through each step of creating this incredibly flavorful Pork Panang Curry. From expertly preparing the aromatic paste to achieving the perfect balance of spices and coconut milk richness, this detailed guide ensures a successful and delicious outcome, even for novice cooks. Let's embark on this culinary adventure together!
Tools Needed
- Pot
- Spatula
Ingredients
- Coconut milk: 300ml
- Panang curry paste: 3-4 heaped tablespoons
- Pork neck (or any preferred pork cut)
- Palm sugar
- Fish sauce
- Red chili
- Kaffir lime leaves
Step-by-Step Instructions
Step 1. Building the Flavor Base
- Add half of the coconut milk (150ml) to a pot.
- Add 3-4 heaped tablespoons of Panang curry paste and stir-fry until fragrant.
Step 2. Cooking the Pork
- Add the pork neck and stir until well combined.
- Add the remaining coconut milk (150ml) and stir until well blended.
- Continue stir-frying until the coconut milk separates and the curry is well-cooked. Use low heat to prevent burning.
Step 3. Adding Aromatics and Finishing Touches
- Add sliced red chilies and shredded kaffir lime leaves.
- Stir-fry for a short while, adding a little water if needed.
Step 4. Seasoning and Serving
- Season with palm sugar and a small amount of fish sauce (curry paste may already be salty).
- Taste and adjust seasoning as needed.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Use low heat when stir-frying to prevent burning and ensure the coconut milk separates properly.
- The amount of fish sauce may need to be adjusted depending on the saltiness of the curry paste.
- Add more kaffir lime leaves for a stronger aroma.
Nutrition
- N/A
FAQs
1. Can I use a different type of meat in this recipe?
Yes! Chicken, beef, or even tofu work well as substitutes for pork. Adjust cooking time as needed based on the protein's thickness.
2. What if I don't have all the listed spices?
While all the spices contribute to the authentic flavor, you can omit less common ones like galangal or kaffir lime leaves without ruining the dish. The core flavors will still shine through.
3. How can I make the curry spicier or milder?
Adjust the amount of chilies in the paste to control the spiciness. For milder curry, use fewer chilies or remove some seeds. For extra heat, add more chilies or a pinch of chili flakes.
With its rich flavors and satisfying texture, this Pork Panang Curry is sure to become a new family favorite. We hope this step-by-step guide has empowered you to create this delicious Thai dish in your own kitchen. Now, go forth and enjoy the fruits of your culinary labor!