Thai Panang Pork curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 tsp. Turmeric, ground, 2 tbsp Canola Oil5 tbsp Fish Sauce19 oz. Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked5 garlic cloves chopped 1 Onions, raw, chopped, large (1/4" thick) 3.5 cups Coconut Milk3 tsp. Splenda Brown Sugar Blend1 tbsp panang curry paste1 Bell Pepper, Red Raw
Ahead of cooking: Slice pork into strips, onion into strips and pepper into a rough chop.
Then, Heat oil on medium heat in a wok and add garlic and panang paste. Stir till garlic starts to turn a light brown. Throw pork into wok and turn heat up to high. Cook pork to braise but don't cook all the way through. Add coconut milk. Add turmeric and brown sugar blend, fish sauce and juice of 1 lime. Turn heat down to medium. Begin tasting to make sure the balance of heat, sweet and saltiness are to your personal preference. The lime juice moderates this part of cooking. If too hot, put more suger, if too sweet put in some lime juice. If it needs more salt add fish sauce. Then once the flavors are balanced. Add the onion and the red pepper. Turn the heat up again and get the mixture simmering, then cover and lower heat, cover and cook for 30-45 minutes. Can simmer with the lid off to reduce the liquid.
serve it up over rice in a bowl. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user WENDYPHOTO.
Then, Heat oil on medium heat in a wok and add garlic and panang paste. Stir till garlic starts to turn a light brown. Throw pork into wok and turn heat up to high. Cook pork to braise but don't cook all the way through. Add coconut milk. Add turmeric and brown sugar blend, fish sauce and juice of 1 lime. Turn heat down to medium. Begin tasting to make sure the balance of heat, sweet and saltiness are to your personal preference. The lime juice moderates this part of cooking. If too hot, put more suger, if too sweet put in some lime juice. If it needs more salt add fish sauce. Then once the flavors are balanced. Add the onion and the red pepper. Turn the heat up again and get the mixture simmering, then cover and lower heat, cover and cook for 30-45 minutes. Can simmer with the lid off to reduce the liquid.
serve it up over rice in a bowl. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user WENDYPHOTO.
Nutritional Info Amount Per Serving
- Calories: 427.6
- Total Fat: 35.3 g
- Cholesterol: 52.5 mg
- Sodium: 953.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.6 g
- Protein: 22.6 g
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