Panaeng curry is slightly different from the other coconut milk curries in that it has a thicker sauce. The paste is made using an amazing array of dried spices which give the curry its unique flavour.
|300||g||pork fillet (or tenderloin - thinly sliced)|
|500||ml||thick coconut milk (keep 30mls (2 tablespoons) set aside to use as a garnish )|
|100||g||panaeng (or red curry paste)|
|7||kaffir lime leaves (3 torn into pieces discarding the stem and 4 shredded)|
|15||g||sweet basil leaves|
|1||red chillies (big, sliced)|
Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the panaeng curry paste and fry for 1-2 minutes. Once the paste is cooked add the pork and cook until the outside of the pork is cooked. Then add the rest of the thick coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then add the fish sauce and kaffir lime leaf pieces. Stir to combine and then add half the basil leaves.
Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.