Thai Panang Curry with Pork

Instructions

1. Prepare the curry base
   Heat vegetable oil in a large wok or pan over medium heat. Add the panang curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
2. Cook the pork
   Add the sliced pork to the pan and stir-fry until it changes color and is nearly cooked through, about 3-4 minutes.
3. Add coconut milk
   Pour in the coconut milk, stir well, and bring to a gentle simmer. Reduce heat to medium-low and let it cook for about 10 minutes, stirring occasionally.
4. Season the curry
   Add fish sauce, palm sugar, and kaffir lime leaves. Stir well to combine and allow the flavors to meld for another 5 minutes.
5. Add vegetables
   Add the sliced red bell pepper and continue to simmer for 3-4 minutes until the pepper is tender but still crisp.
6. Finish the curry
   Turn off the heat and stir in the lime juice and most of the Thai basil leaves (reserve some for garnish). Taste and adjust seasonings if necessary.
7. Serve
   Transfer to a serving bowl, garnish with crushed peanuts, remaining Thai basil leaves, and sliced red chilies if using. Serve hot with steamed jasmine rice.