Panaeng Pork Thai Curry

    30 minutes

    A very fragrant pork Thai curry recipe, garnished with fresh red chillies for a prickle of heat! Serve over steamed white rice.

    1 person made this

    Serves: 2 

    • 4 tablespoons oil
    • 2 tablespoons red curry paste
    • 2 teaspoons Panaeng spice mix (see below)
    • 150g boneless pork, cut into 1cm cubes
    • 2 cups coconut milk
    • 100g pea eggplants (or use 1 Asian eggplant), cut into large chunks
    • 4 tablespoons fish sauce
    • 2 tablespoons palm sugar (or brown sugar)
    • 2 tablespoons roasted peanuts, diced
    • 6 kaffir lime leaves, stems removed
    • 4 red chillies, thinly sliced
    • Paenang spice mix
    • 1/2 teaspoon cumin
    • 1/2 teaspoon cardamom
    • 1/2 teaspoon coriander seeds
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon ground black pepper

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Make the Paenang spice mix by pounding all the spices together in a mortar and pestle or whizzing in a spice grinder.
    2. Heat the oil in a wok over low heat. Add the red curry paste and spice mix and stir until fragrant.
    3. Add the pork and 1/2 cup coconut milk then stir until pork is cooked through. Add the remaining coconut milk and eggplant.
    4. Add the fish sauce, palm sugar and peanuts, stirring continually until the coconut milk thickens and the pork is tender. Garnish with kaffir lime leaves and sliced red chillies.

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