Panang Curry

Quick Summary: This recipe provides instructions for an authentic Thai Panang curry with pork, including options for making the curry paste from scratch or semi-homemade.
Source: Pailin Chongchitnant

>> servings: 2
-- For the Curry
@panang curry paste{4%Tbsp}
@pork tenderloin or collar but{10.5%oz}, thinly sliced
@fish sauce{1.5%tsp}
@neutral oil{2%tsp}
@coconut milk{1.25%cups}
@makrut lime leaves{10}
@palm sugar{1.5%Tbsp}, finely chopped
@red bell pepper{1/8}, julienned for garnish (optional)
@Jasmine rice{} for serving
 
-- For the Homemade Panang Curry Paste
@dried mild chilies{10%g}
@coarse salt{0.5%tsp}
@cumin seeds{0.75%tsp}
@coriander seeds{1.5%tsp}
@white peppercorns{0.25%tsp}
@lemongrass{3%Tbsp}, chopped
@galangal{1%Tbsp}, chopped
@makrut lime zest{1.5%tsp}
@cilantro roots{2} or @cilantro stems{6}, chopped
@garlic{3%Tbsp}, chopped
@shallots{0.25%cup}, chopped
@fermented shrimp paste (gapi){1%tsp}
@roasted peanuts{2%Tbsp}
 
-- For the Semi-Homemade Panang Curry Paste
@red curry paste{4%tablespoon}
@cumin seeds{0.75%tsp}
@coriander seeds{1.5%tsp}
@roasted peanuts{2%Tbsp}
@fermented shrimp paste{1%tsp}, optional
 
>> For the Curry:
Add @fish sauce{1.5%tsp} and @neutral oil{2%tsp} to the @pork tenderloin or collar but{} and massage it in with your #hands{}, separating the pieces that are stuck together as you mix.
 
In a #saute pan{} or a #wok{} over medium high heat, reduce @coconut milk{0.75%cups} until thickened and creamy. Stir in @panang curry paste{} and reduce the heat to medium low. Cook the paste for ~{a few minutes}, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining @coconut milk{}.
 
Add @palm sugar{} and 7 torn @makrut lime leaves{} and cook for ~{1%minute} or so until the sugar is dissolved.
 
Add the @pork tenderloin or collar but{} and quickly toss it with the curry paste, separating the pieces as much as you can. Once the pork is about 50% cooked, add the remaining @coconut milk{} and stir for just ~{1%more minute}, just until the pork is mostly cooked through, then turn off the heat. Do not overcook the pork. If it looks too dry, you can add a splash of water at this point.
 
Stir in @red bell pepper{}, if using. Taste and adjust seasoning with more @fish sauce{} as needed.
 
Plate, and garnish with a little drizzle of extra @coconut milk{} on top. Top with 3 julienned @makrut lime leaves{} and more @red bell pepper{} as desired.
 
Serve with @Jasmine rice{}.
 
>> For the Homemade Panang Curry Paste:
In a dry #skillet{} toast the @cumin seeds{} over medium heat until they darken slightly and are aromatic and start to pop, ~{2-3%minutes}; remove from the pan. Repeat with the @coriander seeds{}.
 
Add the @coriander seeds{} and @cumin seeds{} into a #coffee/spice grinder{}. Then cut the @dried mild chilies{} into chunks and pour out the seeds, and add them to the grinder also. Grind everything into a powder. Add the @roasted peanuts{} and grind just until mostly fine. 
 
In a large #mortar and pestle{}, add @lemongrass{}, @galangal{}, @makrut lime zest{}, @cilantro roots{} or @cilantro stems{} and @coarse salt{} and pound into a fine paste. Add the @shallots{} and @garlic{} and pound into a fine paste, adding the dry spices once the shallots and garlic start to become wet to help absorb liquid. 
 
Pound everything into a fine paste, then add the @fermented shrimp paste (gapi){} and pound to mix. 
 
>> For the Semi-Homemade Panang Curry Paste:
In a dry #skillet{} toast the @cumin seeds{} over medium heat until they darken slightly and are aromatic and start to pop, ~{2-3%minutes}; remove from the pan. Repeat with the @coriander seeds{}.
 
Grind the @cumin seeds{} and @coriander seeds{} until very fine using a #mortar and pestle{} or a #coffee grinder{}.
 
Add the @roasted peanuts{} and grind until fine.
 
Mix ground spices into the @red curry paste{} and @fermented shrimp paste{}, if using. If using a #mortar and pestle{}, simply add the paste into the mortar and pound to mix.