I'm not used to spicy dishes since young. Mom has never tried to "train" our tongue by cooking spicy food and even if she does it will taste mild instead of fiery. As I grew up, I'm able to adapt to a middle range spiciness though chili padi is still a no-no for me. Unfortunately I am with a man now whom has grew up eating spicy fiery dishes since young. His mom is a superb cook and her dishes is delicious not to mentioned very spicy too! At times I sniffle through a dish when the spiciness becomes overwhelmed. ( it happens all the time when I have something more spicier than usual )
Anyway, I craved for Thai curries recently and try to make green curry which turns out to be a hit! ( Promise to post it the next time I make it ) So I decided to make another curry dish and I went over to Tesco to get a ready made Panang curry paste. Luckily the spiciness is not too much for me and turns out just nice. Thank God for these ready made paste cos it saves you ample of time from cleaning the blender and getting raw spices for the curry which some can be hard to find.
Thai Pork Panang Curry
( serves 3-4 )
Ingredients:
500gm of sliced pork loin ( i used pork instead of beef )
1 packet of Panang curry paste ( i used Mae Pranom Brand )
100g coconut milk
1 tbsp of brown sugar ( or more according to your taste )
1tbsp of fish sauce
1 tbsp of shredded kaffir lime leaves
1 red chili ( removed seed & sliced )
2/4 cup of water
Methods:
Heat up 50g of coconut in the pot and Panang paste until oil appears on top.
Add pork and stir-fry till cook. Fill the remaining 50g coconut milk & 2/4 cup of water, boil to cook
and simmer until tender.
Add 1 tbsp of fish sauce, 1 tbsp of brown sugar or more as prefer.
Put shredded kaffir lime leaves and sliced chilies and leave it to boil after stir well.
Serve with rice.