Pork Panaeng Curry

Steps

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1. 1
   Prepare the red chilli: remove the stem, scoop out the seeds, and slice into thin strips. Set aside in a bowl.
   ▶ ≈1:06
2. 2
   Prepare the kaffir lime leaves: remove the center rib, roll the leaf into a tight cylinder, and slice into thin strips. Set aside.
   ▶ ≈1:34
3. 3
   Cut the pork: use pork neck, cut into bite-sized pieces against the grain to keep it tender and juicy.
   ▶ ≈2:07
4. 4
   Heat the coconut milk: add 500 ml coconut milk to a pan over medium-low heat and simmer for about 15-20 minutes until oil rises to the surface.
   ▶ ≈2:26
5. 5
   Add the curry paste: stir in about 3 tablespoons of curry paste and mix thoroughly until fragrant and well combined.
   ▶ ≈3:31
6. 6
   Add the pork: put in all 700 grams of pork and stir-fry until it begins to color.
   ▶ ≈4:05
7. 7
   Add more coconut milk: when the pork is starting to brown, add the remaining 500 ml of coconut milk. Add water if the curry is too thick.
   ▶ ≈4:21
8. 8
   Season: once the pork is cooked through and the curry is boiling again, add 1 tablespoon coconut sugar and 3 tablespoons fish sauce. Taste and adjust to achieve a well-balanced salty-sweet flavor.
   ▶ ≈4:44
9. 9
   Finish: garnish with the prepared red chilli strips and chopped kaffir lime leaves. Serve once fragrant and aromatic.
   ▶ ≈5:41