One of the tastiest Thai recipes, Panang Curry also happens to be one of the easiest to cook if you use the Mae Pranom or any proper pre-made red curry paste. The purpose of Panang, I believe, is to activate every taste bud you possess. It’s an exciting flavor that puts your buds to work. This version uses pork belly. The fatty pork belly adds a delicious flavor and leaves you feeling completely satisfied for hours. Traditionally served with a side of white rice, it’s also perfect on its own without the white rice. Or you can make cauliflower rice to keep it strictly Paleo.
Around 1 hour before serving.Slice the eggplants and peppers and kefir lime leaves. For the kefir leaves, remove stems and slice into thin strips.
At least 20 minutes before serving.Pour the coconut oil into a saucepan over medium heat. After a couple minutes, put in the Red Thai Chili Paste. Stir for a couple minutes before adding in all the raw pork belly.
Stir over low heat for 4 minutes then add the thinly sliced eggplants, the fish sauce, and coconut aminos into the cooking pan.It will have a soupy consistency at this point. Stir occasionally over low to medium heat for 5 minutes, then add the chopped Thai Sweet Basil as well as the kefir lime leaves. Stir and cook a bit more, then serve.
It can be enjoyed with a side of cauliflower rice if you want to keep it low carb. Or enjoy as is for a truly unique, quick and easy to make Thai Panang Curry.
LOOKING TO MAKE A VEGETARIAN PANANG CURRY?
You can replace fish sauce with vegetable stock or simply omit and use the coconut aminos and no fish sauce. Tofu can replace the meat. This dish is a great one to make vegetarian if that’s what you’re trying to do. Vegetarian Panang is one of the few vegetarian main courses I really love outside of a solid greek salad (with real feta, so not really vegetarian).