Panang Curry with Pork

Last night we had some friends over for dinner and I was pleasantly surprised to hear that not only do they enjoy Thai food but one of their favorite dishes is Panang Curry. It made me realize that I hadn't made this dish in FOREVER! It's actually one of my dad's favorite dishes and I remember it being one of the first dishes my mom taught me how to make so that I could make it for him when she's back in Thailand.

Panang is a milder, sweeter curry compared to the Green Curry but with Chaokoh's Coconut Milk and Maesri's Panang Curry Paste readily available in any Asian Grocery Store, it's just as quick and easy to make. I made this in 20 minutes. And yes, you serve it with rice.

Ingredients:

1-1.5 lbs thinly sliced Pork
1 Red Bell Pepper, thinly sliced lengthwise
1 Jalapeno, de-seeded, thinly sliced lengthwise
3 Thai Eggplants, quartered
6 Fresh Kaffir Lime Leaves, thinly sliced
1 can Choakoh Coconut Milk (Do Not Substitute)
1 4oz. can Maesri Panang Curry Paste (Do Not Substitute)
1 cup Chicken Stock
1 tsp Fish Sauce
1 tsp Mushroom Soy Sauce or Light Soy Sauce
A few dashes of Maggie Sauce
1/2 tsp of Sugar

Directions:

1. In a medium-sized pot, bring the can of coconut milk to a boil, lower heat and while it's simmering, add the can of Maesri's Panang Curry Paste and stir until the two are well mixed.

2. Add the Thai Eggplants and cook for about 10 minutes on low before adding the sliced jalapeno and sliced kaffir lime leaves. Stir.

3. Increase heat to medium low and add the pork. Let sit for a few seconds before stirring to break up the pieces. Then add the fish sauce, soy sauce, Maggie sauce, and sugar. Stir well. Let the curry simmer on low until the pork is cooked through and 5 minutes before serving, add the sliced red pepper.

Serve and enjoy over rice!



Seriously so easy and a wonderful dish for these cold winter nights with or without company!

Have a great weekend and Chokh Dee!

Stevie