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Thai Panang Curry with Pork Recipe

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This recipe for Thai Panang Curry with Pork, by , is from From Our Kitchen to Yours..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Layle Kneeshaw

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c Penang curry paste
3 tsp palm sugar
2 tsp fish sauce
1˝ c coconut milk-thick cream portion
1 lb pork tenderloin or pork loin, thinly sliced
6 kaffir lime leaves, torn
1/4 c coconut milk

Directions:
Directions:
Sauté the curry paste and torn kaffir leaves in some canola oil until aromatic, and then de-glaze with 1/4 cup coconut milk. Allow the mixture to cook, stirring constantly, until the coconut milk reduces and dries up a bit. Once the coconut milk dries up, add the pork and sauté it in the curry paste for a few moments. Add remaining coconut cream, fish sauce, sugar and simmer until the curry reaches the cracking stage-oil will begin to separate and you will see a red specs happen. Then remove from heat immediately.
Serve your panang curry with jasmine rice.

 

 

 

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