Panaeng curry with pork and snake beans

Ingredients for 4 servings:

• 600 g pork, slightly marbled, cut into thin strips
• 2 cans of coconut milk, approx. 400 g each
• 2 tbsp oil
• 4 tbsp curry paste (Panaeng cury paste)
• 5 tbsp fish sauce
• 200 g snake beans, cut into 4 cm long pieces
• 8 kaffir lime leaves (Bai Magrood)
• 1 tbsp palm sugar, or a little more
• some lime juice
• 2 large red chili peppers, cut into fine strips
• 2 sprig(s) of Thai basil (Bai Horapha), optional
• 3 tbsp crushed peanuts or peanut butter, chunky

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Panaeng Moo

Simmer the pork in the thin portion of coconut milk with a little fish sauce until almost cooked. In another pot, briefly fry the curry paste in the heated oil over medium heat, then add the thick coconut milk and simmer for 10-15 minutes until the paste has released its aroma. Add the pork with the thin coconut milk. Add palm sugar, fish sauce, and magrood leaves and simmer until the sauce is light and creamy. Mix in the beans and cook for 3-4 minutes. Add crushed roasted peanuts or peanut butter to the sauce, then season with sugar and lime juice. Garnish with horapha leaves and chili strips. Bai horapha isn’t usually part of a panaeng curry. I still like it in this rather hearty dish because of its freshness.