Thai Panang Curry with Pork

Step 1

Heat the oil in a large pot or wok over medium heat and fry the panang curry paste for 2 minutes until fragrant.

Step 2

Add the thick cream from the top of one can of coconut milk and stir until the oil separates, about 3 minutes.

Step 3

Add the pork shoulder and cook for 5 minutes, stirring, until lightly browned.

Step 4

Pour in the remaining coconut milk and bring to a simmer.

Step 5

Cover and simmer for 25 minutes until the pork is tender.

Step 6

Stir in the bell pepper, fish sauce, and brown sugar, and simmer uncovered for 8 minutes until the pepper is crisp-tender.

Step 7

Remove from heat and stir in the thai basil just before serving over steamed rice.