Panang curry

Ingredients

• Curry paste
• 13 dried chilies
• 1 tsp coarse sea salt
• 1 tsp cumin seeds
• 1.5 tsp coriander seeds
• 1/2 tsp white peppercorns
• 3 tbsp grated lemongrass
• 2 tbsp grated galangal
• 2 tbsp coriander roots
• 3 tbsp grated garlic
• 1 large shallot, diced
• 2 tsp shrimp paste
• 2 tbsp roasted peanuts
• 2 kaffir lime leaves, sliced
• Panang curry
• curry paste from above
• 600g (21 oz) pork tenderloin, sliced (chicken or prawns also work well)
• 2 tbsp peanut oil
• 1 can coconut milk
• 20g (0.7 oz) palm sugar
• 3 torn kaffir lime leaves (plus extra as garnish)
• fish sauce to taste
• rice to serve

Directions

1. Curry paste
2. Soak the chillies in hot water for 30 minutes.
3. Toast the spices in a dry pan for 2-3 minutes, then grind them in a mortar and pestle. Remove and set aside.
4. Now add the soaked chillies, lemongrass, galangal, garlic, and pound.
5. Next, add the shallots, peanuts, coriander root, shrimp paste, lime leaves, toasted spices, and salt, and pound again until your paste has formed. You can pound this as long as you like; this took me about 10 minutes, but you can go longer if you want it smoother.
6. Panang curry
7. In a large pot, add the oil, turn on the heat to medium, and add the paste. Toast the curry paste for 4-5 minutes, stirring often.
8. Next, add 1/3 of the coconut milk and stir well. Now add the pork, lime leaves, and palm sugar. Cook this for 6 minutes, stirring often.
9. Now add the remaining coconut milk and mix. Simmer the curry on low for 15 minutes, and it's good to go.
10. Serve with jasmine rice and some stir-fry veg.
11. Enjoy!