Hello, my lovely friends. Today, I will take you to make a favorite menu of many people, which is Pork Panang. A Thai curry menu with a rich flavor and fragrant curry paste, sweet and creamy coconut milk that anyone who tries it will love. Today, we will bring deliciousness by adding eggplant. It will have both the flavor of soft pork and the deliciousness of eggplant, making my Pork Panang menu even more dimensional. If you are ready, let's see the recipe and ingredients.
300 grams of your favorite pork
2 tablespoons of Panaeng curry paste
250 grams of coconut milk
200 grams of sliced eggplant
4-5 shredded kaffir lime leaves
1 handful of basil leaves
Fresh chili peppers for garnish as desired
1 1/2 tablespoons of coconut sugar
1 teaspoon of seasoning powder
1/2 teaspoon of salt
1 tablespoon of fish sauce
Let's start. Prepare the ingredients and seasonings according to the recipe. Set aside. Then, wash the pork you like and cut it into thin bite-sized pieces. Wash the kaffir lime leaves and basil leaves. Then, slice the kaffir lime leaves and set aside. Take only the basil leaves and set aside. For the coconut milk, I used instant coconut milk.
Heat a pan with vegetable oil until hot, add the Panaeng curry paste and stir-fry until fragrant, then add the pork and stir-fry until cooked through. Add the coconut milk and stir-fry until well combined. Add the coconut cream and stir-fry until well combined. Bring the coconut cream to a boil, season with fish sauce, coconut fish sauce, seasoning powder, and salt. Then taste and adjust the flavor as desired. Bring it to a boil again, add the kaffir lime leaves and basil leaves, and it's done. Turn off the heat, garnish with basil leaves, and ladle into a bowl and serve. How was this dish, friends? I hope you like it. Pork Panaeng with Eggplant Today, I have to say goodbye for now. Bye-bye.
