Tuesday, September 17, 2013

Panang Muu แพนงหมู Panang Curry With Pork

I was determined to use up all the meat and seafood in my freezer, bounties that I bought months ago that I didn't have the opportunity to cook.

Among the goodies I unearthed was a piece of pork fillet which I turned into a delicious panang curry. With the homemade curry paste I prepared beforehand, frozen kaffir lime leaves in the freezer and coconut cream in my pantry, such a wonderful meal can be prepared with ease.

As I have mentioned before, this keang (Thai curry) is named after the Malaysian state of Penang but it is simply the Thais' interpretation of a Malaysian curry, so don't expect to find anything similar when you are in Penang next.

Though completely misleading, whoever invented this luscious dish should truly be applauded.

P.S feel free to add some green beans to the curry if our heart desires.

serves 4 as part of a Thai meal
you'll need;
500g of pork fillet, thinly sliced
1 can of coconut cream (Mae Ploy brand)
3 heaped tbs of Panang curry paste, homemade or shop bought
4 tbs of fish sauce
4 tbs of palm sugar
6 kaffir lime leaves, finely shredded
5 bird chillies, halved lengthwise
3 heaped tbs of toasted peanut, pounded (optional)

Slice pork and finely shred the kaffir lime leaves.

Fish sauce and palm sugar is a must of course.

Add 1/3 can of the coconut cream to the wok and cook on medium heat until the oil starts to split.

Add curry paste, mix well and allow the paste to fry in the coconut cream/oil mixture on medium heat for about a minute.

Add the rest of the coconut cream (reserving a few tablespoons for later use) and bring it to a simmer, season with fish sauce and palm sugar. Add pork to the wok together with half of the kaffir lime leaves and chili halves, mix and cook gently until the pork is just cooked. Finally stir in the pounded peanut (if using) and check for seasonings.

Drizzle the reserved coconut cream and garnish with the rest of the shredded kaffir lime leaves and chili halves.

Serve with plenty of steamed rice and perhaps a perfectly fried egg?


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