Panang Curry with Pork and Vegetables

Ingredients

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

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