Panang Curry Pork

Ingredients

• 300g pork, very thinly sliced against the grain
• 100g green beans cut in 1" pieces
• 1½ tsp fish sauce
• 2 tsp oil
• 6 oz coconut cream + coconut milk
• 60g Panang curry paste 
• 5 kaffir lime leaves, torn for the dish and finely julienned for presentation
• 1 tsp fish sauce or to taste
• 1½ tsp palm sugar, finely chopped, packed or 1.5 tsp granulated sugar 
• A handful mild red pepper, thinly julienned for garnish, optional
• Jasmine rice for serving

Directions

1. Add 1½ tsp fish sauce and oil to pork and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.
2. Heat the oil in a sauté pan or a wok over medium high heat, add the curry paste, and stir.  The goal is to evaporate the water in the curry paste and bring out the oils. 
3. Add 2 oz of the coconut cream and continue to stir.
4. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.
5. Add 1 tsp palm sugar and torn kaffir lime leaves and cook for a minute or so until the sugar is dissolved.
6. Add the green beans and pork and toss it with the curry paste, separating the meat as much as you can.
7. Once the meat is about 50% cooked, add the remaining 4 oz coconut cream and stir for 30 more seconds or just until the meat is fully cooked. If it looks too dry, you can add a splash of stock.
8. Stir in red peppers, if using, and turn off the heat.
9. Taste and adjust seasoning with more fish sauce and/or sugar as needed.
10. Garnish with julienned kaffir lime leaves and more red peppers as desired.
11. Serve with jasmine rice