Panaeng Curry with Pork

Thai Panaeng Curry with pork

Panaeng is a lovely mild curry named after tropical Penang, which used to be a part of Thailand.

• 160ml Thai Gold Coconut Cream
• 2 teaspoons Thai Gold Panaeng Curry Paste
• 400g Pork steak, sliced finely
• 2 teaspoons Thai Gold Nam Plaa (Fish Sauce)
• 150ml Chicken stock
• 2 teaspoons Thai Gold Palm Sugar or normal sugar
• 150g Green beans, sliced
• 1 Yellow pepper, sliced
• 6-8 Thai Gold Kaffir Lime Leaves
• 1 Red chilli

1. Add the Thai Gold Coconut Cream to a saucepan and heat up to near boiling, stirring frequently.
2. Add 2 tsp of Thai Gold Panaeng Curry Paste and stir, combining the paste with the milk.
3. Add the Kaffir Lime Leaves, sliced pork steak and chicken stock.
4. Add 2 tsp of Thai Gold Nam Plaa (Fish Sauce), and the Palm Sugar. Cook for 15 minutes.
5. Finally toss in the sliced vegetables, chillies and cook for a further 2-3 minutes.

• Tip: Hot & Spicy: Add chopped chillies to increase hotness, birds eye are the best.
• Variation: Try stir-frying a panaeng curry. Serve with Thai Gold Jasmine Rice.