Panang Curry Pork

Ingredients

• 300g pork, very thinly sliced against the grain
• 100g green beans cut in 1" pieces
• 1½ tsp fish sauce
• 2 tsp oil
• 6 oz coconut cream + coconut milk
• 60g Panang curry paste
• 5 kaffir lime leaves, torn for the dish and finely julienned for presentation
• 1 tsp fish sauce or to taste
• 1½ tsp palm sugar, finely chopped, packed or 1½ tsp granulated sugar
• A handful mild red pepper, thinly julienned for garnish, optional
• Jasmine rice for serving

Directions

1. Season Pork: Massage 1½ tsp fish sauce and oil into the pork, separating pieces as you mix.
2. Cook Curry Paste: Heat oil in a sauté pan or wok over medium-high. Add curry paste and stir to evaporate moisture and release oils.
3. Add Coconut Cream: Stir in 2 oz coconut cream and cook, stirring constantly, until the oil separates from the paste. Deglaze with a little coconut milk if sticking.
4. Build Flavor: Add 1 tsp palm sugar and torn kaffir lime leaves; cook ~1 minute until sugar dissolves.
5. Add Pork & Beans: Add pork and green beans, tossing to coat and breaking up meat.
6. Finish Curry: When pork is about 50% cooked, add remaining 4 oz coconut cream. Stir ~30 seconds until pork is just cooked through. Add a splash of stock if too dry.
7. Final Touch: Stir in red peppers if using, then turn off heat. Adjust seasoning with additional fish sauce or sugar to taste.
8. Serve: Garnish with julienned kaffir lime leaves and extra red peppers if desired. Serve with jasmine rice.

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