Pork Panang Curry, authentic Thai food
history
Panang is a Thai curry dish. The main ingredients of the curry are chilli, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic and salt. Panang is an Indian influenced food, but the word panang is found to match the Khmer language, meaning a cross-legged sitting posture. which has not yet found an explanation for the link between Panang curry with the food culture of Cambodia
nutritional value
Beef panang is a high protein food. Moderate fat from coconut milk Which is a good quality fat that gives energy to the body. In addition, red meat is an important source of iron. Curry pastes such as galangal, lemongrass, shallot have properties that help drive wind, relieve congestion, colic, flatulence, flatulence, and expel phlegm.
The raw materials that we need to prepare are
- sliced pork
- coconut head
- coconut tail
- Panang Chili Paste
- Chili Chee Fah Soi
- kaffir lime leaves
- fish sauce
- palm sugar
making process
- Heat the pan Put the coconut head into the simmer to break it up. Add panang chili paste and stir using medium heat until the chili paste is well blended and stir until the chili is fragrant. and started cracking it a bit
- Add some torn kaffir lime leaves to make the chili fragrant. Season with fish sauce, palm sugar, and taste as you like.
- Add the prepared sliced pork and stir-fry together. If the coconut milk is too thick, you can add cauliflower tail to it until the pork is cooked.
- Once cooked, add the remaining kaffir lime leaves.
- Add chili peppers Then turn off the light.
- Ladle into a cup and serve with hot steamed rice. Super delicious.
Tips
In making panang, we don't have to stir fry a lot of chili paste. Because when the pork is put into it, it must be simmered until it gets into the meat until the coconut milk is thick. The coconut milk will crack when we cook the pork again.
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