A dish by Little Siam
500 g pork, cut into strips
4 tablespoons of panang pasta
800 ml coconut milk
4 tablespoons fish sauce
4 tablespoons of soybean oil
2 teaspoon palm sugar
200 g small Thai eggplants (small eggplants)
16 lime leaves, very finely cut
4 large peppers, cut into strips
Warm the oil in a saucepan over a mild fire. Put the panang curry in the oil and stir gently. Pour 100 ml coconut milk into the pot and add the pork. Cook everything together until the meat is cooked. Then add the rest of the coconut milk, with the fish sauce and the palm sugar. Warm everything up to just the boiling point. Add the small aubergines, 90% of the chili and 90% of the lime leaves and let it cook gently until the aubergines are fully cooked.
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