Phanaeng, panaeng, panang or penang curry is a type of mild Thai curry that is made out of dried chilli peppers, coriander, cumin, galangal, lemongrass, garlic, and salt. The name came from a Malaysian island called Penang which is near Thailand.
Traditionally this curry mix is used in a popular dish called beef phanaeng where beef is cooked in coconut milk, palm sugar and fish sauce. It is milder in taste compared to other Thai curries and a bit drier. For this post I will be using it with pork instead which closely resemble the taste of a popular Filipino Pork Curry called Bicol Express.
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- Pour 200 ml of coconut milk into a wok and reduce until oil begins to separate and becomes really fragrant. Add red curry paste and stir fry for a few minutes.
- Add pork and stir fry for 3 minutes
- Add 400 ml of coconut milk, bring to a boil and simmer for 20 minutes in high heat, liquid should have been reduced to half it volume.
- Add palm sugar, fish sauce (according to taste), kaffir lime leaves, sweet basil, red chilli, carrot, broccoli and remaining coconut milk. Simmer in low heat for 15 more minutes. Season with freshly ground black pepper, garnish with chopped coriander then serve.