Panang is a Thai curry made with meat and red curry paste enriched with peanuts, cumin, and coriander. It does not contain vegetables, except that it is garnished with chiffonaded kaffir lime leaves and thinly sliced red chilli peppers. I’ve posted about Chicken Panang before, based on a recipe by the High Heel Gourmet. This time around, I thought it would be fun to experiment with thai curry sous-vide. And so I made a Panang Curry with pork belly cooked sous-vide. The result was great: the pork belly was very tender and juicy, and the long cooking time allowed the curry flavor to penetrate into the meat.
Please note that when cooking pork belly sous-vide at a low temperature, most of the fat does not render. So it is best to choose a piece of pork belly that is not too fatty. If you don’t feel like making your own Thai red curry paste from scratch, you could buy red curry paste and then enrich it with peanuts, cumin, and coriander yourself. For best results, roast and then grind the spices yourself. Here’s what I did…
300 grams (.66 lb) pork belly
4 Tbsp Kaeng Kua Thai red curry paste
1/2 tsp ground white pepper
2 Tbsp roasted peanuts
1 Tbsp minced shallots
1/2 tsp ground cumin
1 tsp ground coriander
1 Tbsp fish sauce
1 Tbsp palm sugar
250 ml (1 cup) coconut milk
1 small red chilli, thinly sliced
2 kaffir lime leaves, chiffonade
Combine 4 Tbsp Kaeng Kua Thai red curry paste with 1/2 tsp ground white pepper, 2 Tbsp roasted peanuts, 1 Tbsp minced shallots, 1/2 tsp ground cumin, and 1 tsp ground coriander in a blender (or mortar and pestle).
This is great with a full-bodied Gewurztraminer. Depending on your preference, this can be either a Gewurztraminer from Alto Adige in Italy (which are very aromatic but dry) or an off-dry Gewurztraminer from Alsace.
This Sicilian swordfish cooked in a savory tomato sauce would have been a perfect flashback for my previous post, which was also swordfish from Sicily but with breadcrumbs. Both versions are delicious and depend on not overcooking the swordfish.