Thai panang curry w/ pork

This recipe can be made with different types of meat. You will need
1-2 cans of thai coconut milk
1 1/2 tbls of red curry paste/ panang curry paste
2 tbls of fish sauce
2 tbls of sugar
kaffir lime leaves

I like to add some veggies and herbs to this.. I guess this is my version... panang curry paste is hard to find so I used the Thai red curry paste that can be found in almost any grocery store. kaffir lime leaves are found in Asian speciality stores, I omitted these since I didn't have them.

Start with 1 can of coconut milk in a pan, add the red curry paste until all mixed through, simmer until red oil appears.. do NOT bring to a boil.. cook on medium heat.

Slice the meat really thin.. you can use chicken, beef, pork or even seafood. I season the meat with a little salt and pepper. Add this to the coconut milk until evenly coated. Add the fish sauce, sugar and the rest of the coconut milk. I also added some lemon grass, sliced onions, chopped garlic and thinly sliced carrots and green bell peppers. cook about 15-20 mins until the meat is cooked and tender. If you like it spicy you can add some chilie oil or flakes or saracha! Oh I almost forgot.. add some basil leaves in the last 5mins of cooking.. serve with some steamed rice.