Paneng Curry with Pork and Snake Beans
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork, slihtly mixed, cut into thin strips
- 2 cans coconut milk
- 2 tablespoons oil
- 4 tablespoon curry paste, panaeng
- 5 tablespoon fish sauce
- 200 g beans (snake beans), cut into 4 cm lon pieces
- 8 kaffir lime leaves (Bai Magrood)
- 1 tablespoon palm sugar, or a little more
- some lime juice
- 2 large chilli pepper (s), red, cut into fine strips
- 2 sprigs Thai basil (Bai Horapha), optional
- 3 tablespoon peanuts, crushed or peanut cream, chunky
Print Recipe
Pin Recipe Instructions
- Simmer the pork in the thin part of the coconut milk with a little fish sauce.
- In another pot, briefly fry the curry paste in the heated oil over medium heat, then add the thick coconut milk and simmer for 10-15 minutes until the paste has developed its aroma.
- Add the pork with the thin coconut milk. Add the palm sugar, fish sauce and magrood leaves and reduce the sauce until it is slightly creamy. Mix in the beans, cook for 3-4 minutes. Add crushed roasted peanuts or peanut cream to the sauce, then add sugar and lime juice to taste. Garnish with horapha leaves and chilli strips.
- Bai Horapha usually does not belong in a paneng curry. I still like it in this quite hearty dish because of its freshness.
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