Panang Curry

Pailin Chongchitnant’s selected Panang curry coats thin slices of pork tenderloin in a thick coconut sauce. Its own curry paste combines mild dried chili, toasted seeds, peanuts and aromatic roots, with makrut lime leaves brightening the finished curry.

Cumin and coriander seeds are dry-toasted before grinding with selected guajillo chilies and roasted peanuts. Lemongrass, galangal, selected cilantro roots and salt are pounded with garlic and shallots; the selected optional lime zest and shrimp paste complete the paste.

The sliced pork is massaged with fish sauce and neutral oil. Part of the coconut milk is reduced before a measured portion of the own paste cooks in it; palm sugar and torn makrut lime leaves follow.

Pork joins the concentrated sauce before the remaining coconut milk loosens it. Optional red bell pepper and a seasoning adjustment finish this selected version, with a small water splash offered only if the preparation is too dry.

Finely julienned makrut leaves top the plated curry, with an optional extra coconut-milk drizzle. Separately prepared jasmine rice accompanies the rich sauce, whose small volume distinguishes this selected Panang preparation from soupier coconut curries.