Panaeng Curry with Pork
| Ingredients |
| 75 g. pork, cut for 1/2 cm. thick |
| 1 tbsp. red curry paste |
| 1 cup coconut milk |
| 3 kaffir lime leaves, tear the stem off |
| 1 tbsp. ground roasted peanut |
| 25 g. pea egg plant |
| 1 tbsp. palm sugar |
| 2 tbsp. fish sauce (Veg: say sauce) |
| 1 tsp. mixed spices powder |
| (Pha-Naeng Powder) |
| 2 sliced red chilli |
| 2 tbsp. oil |
| Method |
| 1. Put oil in wok then wok over low heat. |
| 2. Put the red curry paste and mixed spices powder and stir continuously until fragrant |
| and oil surfaces. |
| 3. Add the pork, add 1/4 cup of coconut milk and stir until cooked. |
| 5. Add the remaining coconut milk and pea eggplant. |
| 5. Add fish sauce, palm sugar and ground roasted peanut, stir continuously until the coconut |
| milk becomes thick and the pork is tender. |
| 6. Pour into the dish, topping with kaffir lime leaves, red chilli and serve with rice. |