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Ingredients
US|METRIC
2 SERVINGS
- 1/4 cup panang curry paste (see recipe*)
- 1 1/2 tsp. sugar
- 2 tsp. fish sauce
- 3/4 cup coconut milk
- 8 oz. sliced pork tenderloin (thinly, or other protein of your choice)
- 3 kaffir lime leaves (torn into chunks)
- 2 kaffir lime leaves (very thinly sliced for garnish, optional)
- 2 Tbsp. coconut milk (for garnish**, optional)
- chilies (Spur, or other types of mild red chilies, sliced into rounds for garnish, optional)
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