Panang Curry with Pork

by Alt asiatisk
Meat
Dairy-free
25 min
Panang Curry with Pork
My absolute favorite Thai curry, which is round in flavor with a wonderfully well-balanced sweetness. Tasty Thai curries are often on our menu during the week. The aromatic flavors and the delicious sauce, which go perfectly with rice, are always a sure winner when you don't feel like standing in the kitchen for long. This is made in a maximum of 20 minutes and is easy to vary with what you have in the fridge of proteins and vegetables.

ingredients

  • 4 dl rice
  • 500 g pork chops
  • 2 tbsp neutral oil
  • 4 tbsp panang curry paste
  • 4 dl coconut milk
  • 1 dl water
  • 2 tbsp fish sauce
  • 25 g sugar
  • 1 x red pepper
  • 1 x yellow onion
  • 1 handful thai basil

method

  1. Prepare the rice as instructed on the package.
  2. Use boneless neck chops and cut into thin slices.
  3. Heat 2 tablespoons of oil in a saucepan over medium-high heat. Add 3 tablespoons of curry and fry for approx. 1 minute.
  4. Add half of the coconut milk together with water. Mix well until the mixture begins to simmer.
  5. Add the meat together with fish sauce and sugar. Feel free to taste with 1 tablespoon of fish sauce first. Let it boil for 3-4 minutes until the meat is cooked through.
  6. Add vegetables and the remaining coconut milk. Let it boil for approx. 4-5 more minutes. Finally add in the Thai basil. This gives you a sweet and wonderful aroma for the curry. Serve hot with rice.
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