Panang Curry with Pork & Peanuts

Name: Panang Curry with Pork & Peanuts
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1¼ lb pork tenderloin, thinly sliced against the grain; 1 can coconut milk; 4 tbsp red curry paste; 3 tbsp roasted peanuts, finely ground; 1½ tbsp fish sauce, plus more to taste; 1 red bell pepper, thinly sliced; a handful of basil leaves; 8 oz green beans; 1½ cups jasmine rice; 2 tsp oil; 1½ tbsp brown sugar; ½ tsp ground cumin; 1 tsp ground coriander

DinnerThai35 minServes 4730 kcal40 g protein

Photo: Vee Satayamas from Bangkok, Thailand · CC BY 2.0 · source

Thailand's thick, rich and gently sweet curry: tender slices of pork cooked in a nutty, cumin-scented coconut sauce, finished with basil and red pepper. Less soupy than red curry and seriously addictive.

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Ingredients

1¼ lb pork tenderloin, thinly sliced against the grain
1 can coconut milk
4 tbsp red curry paste
3 tbsp roasted peanuts, finely ground
1½ tbsp fish sauce, plus more to taste
1 red bell pepper, thinly sliced
a handful of basil leaves
8 oz green beans
1½ cups jasmine rice

From your pantry: 2 tsp oil, 1½ tbsp brown sugar, ½ tsp ground cumin, 1 tsp ground coriander.

Instructions

Start the rice. Toss the pork with 1 tsp of the fish sauce and the oil.
Simmer ¾ cup of the coconut milk in a wide skillet over medium-high until thick and creamy, 3 to 4 minutes. Stir in the curry paste, ground peanuts, cumin and coriander, lower the heat to medium-low and fry until the oil separates and it smells toasty, 3 to 4 minutes.
Add the brown sugar and cook 1 minute until dissolved. Add the pork and toss to coat, separating the slices.
When the pork is half cooked, add the rest of the coconut milk and the green beans and simmer just until the pork is cooked through and the beans are crisp-tender, 3 to 4 minutes. Don't overcook the pork.
Season with the remaining fish sauce, stir in the bell pepper and basil and serve over rice.

Tip: Makrut lime leaves are the signature aroma: tear 6 into the sauce and shred a few on top if you find them. Stirring peanuts and spices into store-bought red curry paste is Hot Thai Kitchen's own shortcut for panang paste.