We made this using some pork belly we got at a local grocery store. We sliced it as shown in photo below. Prepared slowly with our new, premium, all-natural panang curry paste from Mae Pranom and the best coconut milk and palm sugar.
Start by frying fresh shallots in the vegetable oil, then reduce heat slightly and add the panang curry paste. Stir-fry until fragrant. Gradually add the coconut milk over medium/low heat, but keep back about 2 tablespoons of the coonut milk to use as a garnish at the end.
Add the pork. Stir until the meat is cooked then slowly add water. Bring it to a boil. Add palm sugar and fish sauce, then let it simmer for awhile (10 minutes or so) until it thickens.
Add thinly-sliced kaffir lime leaves, and sliced red Thai chilli (or bell pepper or other pepper of your choice).
Serve on a plate, and top with coconut milk for a fancy touch.
Serve with Thai Jasmine Rice.