Pan pork

Paa Neang Moo

Another delicious Thai food. With a mixture of spices "Panang" curry that can be worn as a meat such as pork, chicken or beef, if you choose."Panang pork" is often served with jasmine rice. To eat fast food very popular in Thailand. Or you can try this on your own cooking. By the way, I will tell you the following.

Garnish

• Half a kilo of pork



• Coconut milk in a carton box



• Red chili, seeds removed, Soi 2 tablets carved into strips



• 3-4 kaffir lime leaves, sliced ​​into strips



• Fish sauce



• Granulated sugar

Curry Paste Garnish

• Dried chili 5 pieces.



• Dried chili pepper seed 10 seed



• 5 shallots



• 10 cloves Thai garlic



• 1 tbsp Galangal, cut into small pieces



• 1 early Lemongrass alley



• Lime peel 1 / 2 tsp



• 3 coriander root, alley



• Shrimp paste 1 tsp



• Salt 1 tsp.

* Mix all of ingredients of the curry paste is thoroughly blended

How to do it

1. Pound Pound spices from bergamot peel, lemon grass, galangal, coriander root and salt to a fine. Followed by the garlic. And dried, respectively. When the profile already. I put the shallots into the pound. Then put a paste it into the final. Rub them together well and set aside.


2. Wash pork thoroughly. Cut into bite-size pieces.


3. Pour the coconut milk into a pan set over medium heat, simmer to boil. And split it evenly. It took chili paste and stir. Followed by pork. And red chili.


4. Stir fry until pork is cooked properly. Season with fish sauce. Taste and sugar to taste.


5. Stir until the coconut is dry, sprinkle a little, shredded kaffir lime leaves. Serving plate and serve it.

Enjoy Cooking
Mr.Ken