Thai Panang Curry

Thu, 10 June 2021

Chef: Sham Hanifa

Ingredients:

500gm Pork fillet, thinly sliced

3 tbsp oil

Spice paste:

3 cloves of garlic

4 red Chili

1 tsp coriander seed

1 tsp cumin powder

4 shallots

1 lemongrass

1 thumb size ginger

1 lime

2 tbsp crushed peanuts

1 tbsp palm sugar/ coconut sugar

Handful of fresh lime leaves

400ml coconut milk

Salt / fish sauce

Handful of mint

100 ml water

Aubergine

Sugar snap

Thai basil

Method:

1. Heat up saucepan or wok.

2. Pour in oil and fry off the spice paste for a minute until it is fragrant.

3. Add in the pork fillet and peanuts and fry with the spice paste. Bind it well together.

4. Add in lime leaves followed by the water.

5. Season with sugar & salt.

6. Add the coconut milk and bring to the boil. Simmer it down slowly over a low heat.

7. Add in the cubed aubergine and sugar snaps and cook for few minutes.

8. Finish with the thai basil, mint leaves and a good squeeze lime.

9. Serve with jasmine rice.