Panang Curry
Pork Butt, Red Chile, Makrut Lime, Steamed Vegetables, Rice, Hard-Boiled Egg
Chef Nutthachai Chaojaroenpong of BoonNoon Market | Arlington, MA
Adapted by StarChefs | May 2024
INGREDIENTS
Curry Paste:
10 dried red chiles, rehydrated
2 stalks lemongrass, sliced
10 shallots, charred
8 cloves garlic, charred
60 grams galangal, charred and diced
25 grams shrimp paste, wrapped in foil and grilled until fragrant
10 grams Makrut lime peel
10 grams coriander seed
10 grams cumin seed
1 tablespoon ground black pepper
1 tablespoon kosher salt
To Assemble and Serve:
800 milliliters Thai coconut milk
2 pounds thinly sliced pork butt
4 tablespoons fish sauce
3 tablespoons palm sugar
Thinly sliced Makrut lime leaves
Thinly sliced red chile
Cooked rice
Steamed vegetables of your choice
Hard-boiled egg
METHOD
For the Curry Paste:
Using a mortar and pestle, pound all ingredients until a paste is achieved. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a sauté pan over medium heat, add Curry Paste and 200 milliliters coconut milk. Add sliced pork and stir until pork is evenly coated. Add remaining coconut milk, fish sauce, sugar, and 100 milliliters water. Stir in lime leaf, then taste and adjust seasoning as needed. Spoon curry into a serving bowl. Garnish with red chile and additional lime leaf. Serve with a bowl of rice, steamed vegetables, and egg.
