Panang pork curry

Ingredients (serves 4)

• 1 cup (250ml) coconut cream
• 1 cup (250ml) coconut milk
• 1/3 cup basic Thai red curry paste (see related recipe)
• 500g pork fillet, thinly sliced diagonally
• 2 tbs palm sugar
• 2 tbs fish sauce
• 8 kaffir lime leaves, 4 torn, 4 shredded
• 1/2 cup Thai basil
• 1 long red chilli, thinly sliced
• Steamed rice or noodles, to serve

• Method

  1. Combine coconut cream and milk in a bowl. Pour 1/2 the mixture into a wok and cook over high heat for 6-8 minutes or until oil begins to separate. Add curry paste and cook for 2 minutes or until fragrant.
  2. Add pork to wok and stir-fry for 2-4 minutes or until cooked, then add remaining coconut mixture and bring to the boil. Stir in sugar, fish sauce and torn kaffir lime leaves. Simmer for 2-3 minutes, then add 1/2 the basil leaves. Serve curry scattered with remaining basil, shredded kaffir lime leaves and chilli, on top of rice or rice noodles.
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