Panang Curry

🔥 Prep

• Cut the 300g pork into bite-sized cubes.
• Measure out 300ml coconut milk, 3 tbsp Panang Curry Paste, 1 tbsp fish sauce, 1 tsp palm sugar, and 1 tbsp oil.
• Tear the 3 pcs kaffir lime leaves into pieces, discarding the central veins if desired.
• Roughly chop 0.25 cup Thai basil leaves.

🔥 Cook

• 1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat until shimmering.
• 2. Add 3 tbsp Panang Curry Paste and fry for 1–2 minutes until fragrant, stirring constantly.
• 3. Add the pork cubes and stir‑fry for 4–5 minutes until lightly browned on all sides.
• 4. Pour in 300ml coconut milk, stir to combine, and bring to a gentle simmer.
• 5. Add the torn kaffir lime leaves, 1 tbsp fish sauce, and 1 tsp palm sugar; continue to simmer for 8–10 minutes until the pork is tender and the sauce thickens.
• 6. Stir in 0.25 cup chopped basil and cook for 30 seconds just until wilted.
• 7. Taste and adjust seasoning with extra fish sauce or palm sugar if needed.

🔥 Serve

• Spoon the Panang curry into shallow bowls, garnished with a few fresh basil leaves.
• Serve hot with steamed jasmine rice or sticky rice.
• Optionally accompany with lime wedges and sliced red chili for extra heat.