Panang Pork Curry

Ingredients

• 300 g sliced pork
• 400 ml coconut milk
• 3 tbsp red panang curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 40 g crushed peanuts
• 150 g Thai eggplant
• 100 g long beans
• 1 piece lime
• 15 g Thai basil
• 1 tbsp oil
• 200 g jasmine rice

Instructions

1. Step 1

   Cook the jasmine rice separately. Heat the oil and brown the pork until colored.

2. Step 2

   Add the curry paste and cook for 2 minutes, stirring constantly.

3. Step 3

   Gradually pour in the coconut milk while stirring to incorporate the paste well.

4. Step 4

   Add the eggplant and long beans. Simmer for 10 minutes until the vegetables are tender.

5. Step 5

   Season with fish sauce and palm sugar. Add the peanuts.

6. Step 6

   Squeeze the lime, garnish with Thai basil, and serve over rice.