Authentic Panang Curry Recipe

Prep your ingredients: Thinly slice the pork into bite-sized pieces, and cut the kaffir lime leaves and red chilies into fine, thin strips.

Boil the coconut milk: Add ⅓ of the coconut milk to your pot over medium heat and stir until it thickens and the oil starts to separate.

Fry the paste: Add the panang curry paste to the thick coconut milk and stir until it’s fragrant and fully blended.

Season and simmer: Pour in the rest of the coconut milk along with the palm sugar, fish sauce, and pork.

Cook the protein: Stir to keep the meat from clumping and simmer until the pork is just cooked through.

Finish the dish: Toss in the pea eggplants (if using), most of the lime leaf strips, and the chilies.

The final touch: Let it simmer for another minute until the sauce is thick and glossy, then serve over jasmine rice and finish with the leftover lime leaf strips.