泰式盘纳咖喱猪肉Thai Panang Curry with Pork

Ingredients:
350 g              Pork Tenderloin, thinly slices
     1 pkt          Panang Curry Paste
7-8 leaves       Kaffir lime leaves
 200 ml           Coconut Milk
    2 tbsp          Grape Seed Oil
Seasoning:
1 tbsp              Fish Sauce
½ block            Palm Sugar
Method:
  1)  Fry the panang curry paste  with oil in a pot over low heat until fragrant.
  2)  Tear in a few of kaffir lime leaves, follow by put in pork.
  3)  Continue stir-fry the pork till well mix and fragrant.
   4)  Add in coconut cream and slowly simmer the pork until you can see red oil floats on top surface.
  5)  Seasoning with fish sauce and palm sugar.
  6)  Remove from the heat.
  7)  Garnish with thinly sliced kaffir lime leaves.