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| Ingredients |
- ½ can coconut milk
- 1-2 tablespoons Mae Ploy Panang curry paste
- ½ cup pork stock
- 1 cup pork fillet (cut in to pieces)
- 2 tablespoons vegetable oil
- 2 tablespoons peanut, roasted and ground
- 1 teaspoon palm sugar
- 1½ lime leaves, shredded
- 1 red chilli, shredded
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Cooking instructions
- Boil the pork with ¼ cup of coconut milk on low heat for 30 minutes, then turn off the heat.
- Heat the oil in a wok. Add panang curry paste and ½ cup of coconut milk, stir-fry until good aroma develops.
- Put in the beef and the rest of coconut milk. Stir-fry until the pork is cooked and add the peanut.
- Season with sugar.
- Transfer to a serving plate. Garnish with the lime leaves and red chilli.
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