Panang curry is a dish that brings me back to my university days in a flash. It was a dish that was made on Sundays and lasted almost the entire week. One would think that a week of curry would grow tiresome but the aromas of ginger, garlic, spices, coconut milk and lemongrass made my tastebuds water every time. The secret to a good Panang curry is to invest in a high quality Panang curry paste to use in your sauce rather than relying on those bland curry powders that add little in the way of authentic curry flavour.
Ingredients:
- 1 large pork shoulder
- 2 onions, roughly chopped
- 4 carrots, roughly chopped
- 1.5 cups of chunked pineapple (fresh if possible)
- 3 green onions, finely sliced
- 3 heaped tablespoons of panang curry paste
- 1 can of coconut milk
- 2 cups of chicken broth
-3 tbsp of fish sauce
- Corn starch slurry (2 tbsp cornstarch with 1/4 cup of water)
Method:
1. In a slow cooker, combine the pork, onions, carrots, curry paste, coconut milk, chicken broth and fish sauce and cook on high for 7-8 hours or until the pork is fork tender. (if you don't have a slow cooker you can use a heavy bottomed pot and slowly braise in an over at 325 degrees for 4 hours)
2. Remove the pork and allow to cool
4. Bring the contents of the crockpot up to a simmer, add the cornstarch slurry and allow to thicken. Season with salt and pepper
5. Serve over steamed rice
Enjoy!
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