Panang Curry is one of my favourite curries and is one of our top sellers. It works well with red meat and pork shoulder in particular is delicious cooked with this sauce. Combine it with crunchy vegetables such as beetroot and bamboo shoots. The sweetness of beetroot enhances the flavour and I also find it works well with pineapple.
- 1 jar of Nonya Secrets Panang Curry mix
- 800g pork shoulder
- 400 ml coconut milk
- 100g beetroot, pineapple or bamboo shoots, cut into slices
- 1 fresh red chilli thinly sliced
Cut the pork shoulder into chunks of approximately 3cm x 5 cm pieces (1 cm thick).
Combine the jar of Panang Curry Mix with the coconut milk in a saucepan. Add 2 tablespoons of water to the jar and put the lid back on. Give it a good shake to extract the residue and add to the saucepan. Mix well and add the pork cubes and cook on a medium heat for about 40 minutes until the meat is tender.
Add the beetroot, pineapple or bamboo shoots during the last 10 minutes of the cooking time.
When ready to serve transfer onto serving plate and serve with steamed jasmine or basmati rice.