Panang Curry with Pork and Vegetables
Red bell peppers and sugar snap peas add a crunchy element to this rich and spicy curry.
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1 (13.5- to 14-oz.) can coconut milk
1/4 cup Panang curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
1 lb. pork tenderloin, cut into 1/4-inch-thick bite-size slices
3/4 cup sliced onions (1/2-inch-thick slices)
3 1/8-inch-thick slices fresh ginger or galangal
3/4 cup diced bell peppers (red, orange, or yellow)
3/4 cup chopped bok choy (2-inch pieces)
3/4 cup sugar snap peas, strings removed
3/4 cup loosely packed fresh Italian or Thai basil leaves
Cucumber strips or wedges, for garnish
Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).
In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
Add the pork, onions, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and sugar snaps and continue to simmer. After another 2 minutes, add the bok choy and simmer until everything is tender and cooked through, about 1 minute more.
Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the cucumber strips.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 110
, pp. 82
March 3, 2011