- 3–4 Tbsp panang curry paste, store bought or homemade (see note)
- 1 1/2 tsp sugar
- 1–2 tsp fish sauce
- ¾ cup coconut milk
- 8 oz (230g) thinly sliced pork tenderloin or another protein of your choice
- 3 kaffir lime leaves, torn into chunks
- 2 kaffir lime leaves, very thinly sliced for garnish
- 2 Tbsp coconut milk for garnish (optional, see note)
- Spur chilies or other types of mild red chilies, sliced into rounds for garnish
- Sauté the curry paste in some vegetable oil until aromatic, 2-3 minutes, and deglaze with 1/4 cup of the coconut milk. Note: Traditionally, we sauté the curry paste in rendered coconut oil. See more information about this method in Green Curry videos.
- Add the 3 torn kaffir lime leaves and let the mixture cook, stirring constantly, until the coconut milk dries up again.
- Once the coconut milk has dried up, add pork to the pan and toss to coat thoroughly in the curry paste.
- Add remaining 1/2 cup of coconut milk, fish sauce, sugar, and cook until the pork is done.
- When the pork is done, remove from heat immediately.
- To serve: pour the curry on to a deep plate or a shallow bowl, spoon the 2 Tbsp of coconut milk over the top for garnish if desired. Top with thinly sliced kaffir lime leaves and spur chili slices. Serve with hot jasmine rice!
If you are using store bought curry paste, start with 3 Tbsp. Depending on the brand, you may need to add more so taste and adjust as needed. You will also need to add 2 tablespoons of ground roasted peanuts because most store bought pastes leave out peanuts.
When you let coconut milk sit, the fatty part usually floats to the top. This thick, fatty coconut milk is great for using as garnish, so don’t stir your coconut milk until you have spooned out some!