...Panang Curry

Panang curry is a dish that brings me back to my university days in a flash. It was a dish that was made on Sundays and lasted almost the entire week. One would think that a week of curry would grow tiresome but the aromas of ginger, garlic, spices, coconut milk and lemongrass made my tastebuds water every time. The secret to a good Panang curry is to invest in a high quality Panang curry paste to use in your sauce rather than relying on those bland curry powders that add little in the way of authentic curry flavour. 

- 1 large pork shoulder 
- 2 onions, roughly chopped
- 4 carrots, roughly chopped
- 1.5 cups of chunked pineapple (fresh if possible)
- 3 green onions, finely sliced
- 3 heaped tablespoons of panang curry paste
- 1 can of coconut milk
- 2 cups of chicken broth
-3 tbsp of fish sauce
- Corn starch slurry (2 tbsp cornstarch with 1/4 cup of water)

1. In a slow cooker, combine the pork, onions, carrots, curry paste, coconut milk, chicken broth and fish sauce and cook on high for 7-8 hours or until the pork is fork tender. (if you don't have a slow cooker you can use a heavy bottomed pot and slowly braise in an over at 325 degrees for 4 hours)

2. Remove the pork and allow to cool 

  3. Chop the pork in to bite sized pieces and add back to the sauce with the pineapples

4. Bring the contents of the crockpot up to a simmer, add the cornstarch slurry and allow to thicken. Season with salt and pepper

5. Serve over steamed rice



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