| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Soup / Curry / Clear Soup | pig | 60 Min | 2 places |
ingredient
- Panang curry paste, yield 150 grams
- 2 grams of flower salt
- 25 grams of thickly sliced lemongrass
- Kaffir lime peel, 0.5 piece
- 6 grams of galangal
- 6 grams of coarsely chopped coriander root
- Aero white peppercorns 2 grams
- 2 grams of yellow turmeric
- 1 gram coriander seeds
- 1 gram cumin seeds
- 35 grams of peeled Thai shallots
- Dried chili peppers, stems removed, 25 grams
- Thai shrimp, shrimp paste, 10 grams
- Curry ingredients
- Fresh coconut milk 500 grams
- Panang curry paste 60 grams
- 400 grams of sliced pork loin
- Healthy Boy, Real Fish Sauce , 50 grams
- Mitr Phol Cane Sugar mixed with Coconut Sugar 50 grams
- 120 grams of eggplant
- 30 grams of red chili peppers, sliced diagonally
- 20 grams of yellow chili peppers, sliced diagonally
- 3 grams of kaffir lime leaves
Preparation
Curry paste
- Pound together the salt flower, lime peel, galangal, and lemongrass until fine. Then add the coriander root.
- Pound the yellow turmeric until fine again. Add the coriander seeds and cumin seeds.
- Finely pound white peppercorns, add shallots and dried chili.
- Pound again until well blended. Add shrimp paste and pound until well blended.
Curry paste ingredients
- Simmer coconut milk and curry paste until well blended. Then add pork and simmer until pork is cooked.
- Then season with palm sugar and fish sauce. Cover and simmer.
- To make the pork soft, add the kaffir lime leaves and eggplant. Cover the lid to prevent the eggplant from turning purple.
- When the eggplant is cooked, turn off the heat and add the sliced chili and shredded lime.
