Panang Curry with Pork

Instructions

1. Prepare the pork
   Slice the pork tenderloin into thin, bite-sized pieces. Pat dry with paper towels to remove excess moisture. Season lightly with salt and set aside.
2. Create the curry base
   Heat vegetable oil in a large wok or heavy-bottomed pot over medium heat. Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
3. Add coconut milk
   Add half of the coconut milk and bring to a gentle simmer. Stir continuously until the oil begins to separate from the coconut milk (about 5 minutes), which indicates the curry paste has fully released its flavors.
4. Cook the pork
   Add the sliced pork to the curry sauce and stir to coat evenly. Cook for 5-7 minutes until the pork is nearly cooked through, then add the remaining coconut milk. Simmer for another 5 minutes.
5. Add seasonings and vegetables
   Stir in the fish sauce, palm sugar, and most of the kaffir lime leaves (reserve some for garnish). Add the red bell pepper strips and simmer for 3-4 minutes until the vegetables are tender but still crisp.
6. Finish the curry
   Turn off the heat and stir in the Thai basil leaves and lime juice. Allow the residual heat to wilt the basil while preserving its flavor. Taste and adjust seasonings if needed.
7. Serve and garnish
   Transfer to a serving bowl and garnish with the remaining kaffir lime leaves, Thai red chilies (if using), and crushed roasted peanuts. Serve hot with steamed jasmine rice.