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Panang Curry with Pork

        By: Chef Pong  

Panang Curry with Pork แกงพะแนงหมูสูตรเรียบๆ

Recipe Detail :

Panang Curry with Pork - Panang Curry is one of Thai curry that famous to around the world.  It has mellow and delicious flavor for all nations. And it’s not hard to make at all. So we would recommend you to follow this easy step.

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Panang Curry with Pork - Panang Curry is one of Thai curry that famous to around the world.  It has mellow and delicious flavor for all nations. And it’s not hard to make at all. So we would recommend you to follow this easy step.

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1. 3 Tbsp. Panang curry
2. 100 grams Pork fillet
3. 1 cup Undiluted coconut milk
4. 1/2 cup Stock
5. Kaffir lime leaves
6. Chopped red goat pepper

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1. Fry chilli curry in vegetable oil with low heat. Gradually stir undiluted coconut milk and then pour it all down to simmer. Follow with the stock and heat to boiling. Then low the heat down.
2. Season with fish sauce, sugar and then add pork. Set the pan over heat, when boiling remove from the stove. Before serving, topped with coconut cream and sprinkle with Kaffir lime leaves and red goat pepper. Ready to eat.
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    Panang Curry with Pork




    Panang Curry with Pork - Panang Curry is one of Thai curry that famous to around the world. It has mellow and delicious flavor for all nations. And it’s not hard to make at all. So we would recommend you to follow this easy step.

    Ingredient of Panang Curry with Pork

    1. 3 Tbsp. Panang curry
    2. 100 grams Pork fillet
    3. 1 cup Undiluted coconut milk
    4. 1/2 cup Stock
    5. Kaffir lime leaves
    6. Chopped red goat pepper

    How to Cook Panang Curry with Pork

    1. Fry chilli curry in vegetable oil with low heat. Gradually stir undiluted coconut milk and then pour it all down to simmer. Follow with the stock and heat to boiling. Then low the heat down.
    2. Season with fish sauce, sugar and then add pork. Set the pan over heat, when boiling remove from the stove. Before serving, topped with coconut cream and sprinkle with Kaffir lime leaves and red goat pepper. Ready to eat.

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