Panang Curry

A thick, rich coconut curry with kaffir lime leaves and roasted peanuts ground into the paste for nutty depth.

Ingredients

• 600g pork shoulder
• 2 cups jasmine rice
• a handful of sliced galangal
• 2 tsp ground turmeric
• 2 tbsp neutral vegetable oil
• a generous handful of Thai bird's eye chilies
• a handful of fresh Thai basil, chopped
• tamarind paste, for serving
• 500ml tamarind water

Instructions

1. 1

   Pat the firm tofu dry, season generously with salt, pepper, and ground turmeric, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat coconut oil in a wide pan or heavy pot over medium-high heat and sear the firm tofu until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced galangal and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the red curry paste and Thai bird's eye chilies, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the firm tofu to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the firm tofu is tender and cooked through, roughly 20 mins.

7. 7

   Stir in the roasted peanuts, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the Thai basil and serve hot alongside roti dough.

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