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Panang Curry

panang curry 3
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Introduce yourself to Thai cuisine with this delicious, spicy cashew curry!

Ingredients

Scale
  • 1 lb pork tenderloin sliced thinly into bite size pieces
  • 2 TBL sesame oil – divided
  • 4 oz red panang curry paste
  • 1 onion – halved, sliced and separated
  • 1 green bell pepper – roughly chopped
  • 2 garlic cloves – minced
  • 1 red bell pepper – roughly chopped
  • 1 cup broccoli florets
  • 4 seeded and minced red Thai chili peppers
  • 35 oz coconut cream (2 cans)
  • 2 TBL fish sauce
  • 2 TBL brown sugar
  • 1 heaping spoonful crunchy peanut butter
  • 1/2 cup crushed cashews
  • 6 kaffir lime leaves
  • 1/2 cup whole cashews
  • 1 Thai basil leaf
  • Crushed red pepper – to taste
  • Coconut milk – to thin the curry if necessary
  • Jasmin rice

Instructions

  1. Heat the coconut cream until it begins to give off steam, but do not boil
  2. Heat 1 TBL of oil over medium heat in a rondeau pan and saute the pork until almost done
  3. Add the hot coconut cream, stir in the fish sauce and bring to a slow boil, then reduce to a simmer
  4. Heat 1 TBL of oil in a saute pan and saute the onions for 1 minute on low heat
  5. Add the bell peppers, broccoli, chili peppers and garlic and cook for another 1-2 minutes and set aside
  6. Add the panang curry paste, crushed cashews, brown sugar and peanut butter
  7. Stir simmer and reduce to intensify the flavor until the sauce thickens
  8. Add the vegetables, stir, taste and adjust pepper if necessary
  9. Reduce heat to low, crush the lime leaves and add them and the bay leaf. Stir and reduce to desired thickness
  10. Taste and adjust spiciness with crushed red pepper and stir in the whole cashews
  11. Serve with jasmin rice and a cold Singha beer

Notes

If it becomes too thick you can thin it with coconut milk

Find it online: https://www.cooksavorcelebrate.com/panang-curry/