Quick, Easy & Delicious – Panang Moo

 
 

Panang Curry Paste

10g of dried chilies, seeds removed and soaked in water
1 tsp of galangal, finely chopped
2 tbsp of lemongrass, sliced
1 tsp of kaffir lime peel
1 tbsp of coriander roots, chopped
40g of shallots, sliced
35g of garlic
1 tbsp of roasted coriander seeds
1 tbsp of cumin
3g of black peppercorns
1 tsp of prawn paste
1 tsp of salt

Other Ingredients

500g of pork tenderloins, cut into bite sized pieces
100g of red curry paste
220ml of coconut milk
20g roasted peanuts, coarsely chopped
10g of red spur chilies, sliced
50g of Thai basil
2g of kaffir lime leaves, shredded
¼ tbsp of palm sugar
2 tbsp of fish sauce
2 tbsp of vegetable oil

Grind all of the ingredients together using a mortar and pestle or you can use a food processor if you can’t find the tools.

Continue to the next page to see how to make the actual Panang Moo