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Thai Panang Pork - Mae PranomFeatured

Thai Panang Pork - Mae Pranom

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.


For 4 Person(s)


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Method for Thai Panang Pork - Mae Pranom

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.  

Pork Belly

Pork Belly

Slowly Cooking

Slowly Cooking

Top with coconut milk

Top with coconut milk


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