RECIPE:
EQUIPMENT
- Wok or skillet
INGREDIENTS
- 250 grams Pork, sliced
- 1/4 cup Pea eggplants
- 1 Red spur chili (fresh), sliced
- 4 Kaffir lime leaves, sliced thinly
- 1 cup Coconut milk
- 1-2 tbsp Panang curry paste
SEASONING SAUCE:
- 1 tbsp Fish sauce
- 1 tbsp Palm sugar
INSTRUCTIONS
- In wok, add 2 tbsp cooking oil and curry paste. Cook curry paste briefly.
- Add coconut milk slowly.
- Add sliced pork, palm sugar, fish auce, and pea eggplants. Thoroughly cook the pork.
- Add Kaffir lime leaves and red spur chilis. Cook briefly.
- Plate and garnish with red spur chili slices and Kaffir lime leaf slices. Drizzle a little coconut milk on the panang and serve with jasmine rice.
ADDITIONAL LEARNING:
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IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.