Panang Curry with Pork and Vegetables

Panang Curry with Pork and Vegetables
Photo by Scott Phillips


  • ¾ cup loosely packed fresh Italian or Thai basil leaves
  • Cucumber strips or wedges, for garnish
  • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
  • ¾ cup diced bell peppers (red, orange, or yellow)
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • ¾ cup chopped bok choy (2-inch pieces)
  • 1 (13.5- to 14-oz.) can coconut milk
  • + 6 more ingredients
    • ¾ cup sugar snap peas, strings removed
    • 1 lb. pork tenderloin, cut into ¼-inch-thick bite-size slices
    • 1 tsp. fish sauce; more as needed
    • ¼ cup Panang curry paste
    • 3 1/8-inch-thick slices fresh ginger or galangal
    • ¾ cup sliced onions (½-inch-thick slices)

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can). In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. ...

View full recipe at Fine Cooking


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