Panang Curry Pork - Chiang Mai Cookery School
from mariab's recipe box

Ingredients:

To make the curry paste:

Ingredients:

Dried:
2 tsp. roasted coriander seeds
½ tsp. roasted cumin seeds
3 pieces of roasted mace
2 roasted cardamon pods
½ stop black peppercorns
½ teaspoon salt
chilies (optional)

Fresh:
2 tsp. chopped ginza
2 tsp. chopped lemongrass
1 tsp. chopped kaffir lime peel
3 tsp. chopped coriander root
2 tsp. chopped shallots
1 tsp. crushed garlic
1 tsp shrimp paste

For the Curry Dish:

1 ½ cups thinly sliced pork fillets
2 cups coconut milk
4 tablespoons panang curry paste
2 tablespoons palm sugar
2 tablespoons fish sauce
3 kaffir lime leaves
½ cup sweet basil leaves
1 red chili (optional)

To make the paste: Place all the dry ingredients in the mortar and grind them into a powder. Add the fresh ingredients and continue pounding until the mixture becomes a smooth paste. Alternately, the ingredients may also be mixed in a blender or food processor.

For the pork curry:
Panang curry is different from other curries because of its slightly thicker consistency, as well as the addition of some unique ingredients.

Put half of the coconut milk in a pan and continue stirring for about 3-5 minutes, until the oil begins to separate. Add the curry paste and fry for 1-2 minutes. Add the pork, and then the rest of the coconut milk. Simmer the mixture and add the rest of the ingredients.

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