Peanut and Red Curry Panang Pork

Lately Momma and I have been on a major panang curry kick! I would say we have dined for lunch at one of our favorite local Thai restaurants four times over the past month. This does not include the to-go order by the way!

This dish has a perfect balance of spices. Each spice only adds more depth to the flavor.

Now this recipe is somewhat a semi-homemade type of meal. It is perfect for those nights that are a little chilly. If you want something that will hit the spot, but not muck up your kitchen, here is your new go-to dish! The recipe below is enough to serve two!

By the way, you can find red curry panang sauce and peanut curry sauce at any major food store. Just look in the Asian foods aisle.

Peanut and Red Curry Panang Pork:

• 2 pork chops, sliced


• 1 tsp sesame oil


• 1/4 tsp salt


• 1/3 cup red curry panang sauce


• 1/4 cup peanut curry


• 1 tsp red curry paste


• 1 tbsp molasses


• 2 tbsp chicken broth (can sub. with water)


• 1 1/2 cup broccoli


• 1 1/2 cup cooked rice (for serving)

Directions:

1. Put sesame oil into a skillet over medium heat.


2. Slice pork chops into 1/4 inch thick strips. Sprinkle pork strips with salt. Add them to the pan once oil is hot.


3. Add broccoli to the pan after pork is cooked. Let the broccoli saute for about 2-3 minutes.


4. Add peanut curry sauce, red curry paste, red curry panang sauce, chicken broth, and molasses to broccoli and pork.


5. Simmer for about 15 minutes. Serve over rice (I used brown minute rice!)

 

Yum! Broccoli!

 

Pork slices starting to cook in tasty sesame oil!

 

Oh no, I am hungry again just by looking at this picture!

Positive quote of the day:

"Life is like an echo; what you send out comes back."

-Chinese Proverb