Go Back Email Link
–+ servings
Panang karry med braiseret nakkefilet - Thai simregryde
Print

Panang Curry with Braised Pork Neck

Recipe for braised pork neck in a creamy Panang sauce.
Course Main course
Cuisine Thai
Nøgleord Braised, Panang curry, Slow-cooked
Total Time 5 hours
Servings 4 people
Calories 481kcal

Ingredients

  • 1 kg pork neck boneless, also sold as pork collar
  • 2 onions, cut into wedges
  • 3 tbsp Panang curry paste
  • 4 cloves garlic, finely chopped
  • 600-800 ml chicken stock
  • 1 tin coconut milk full-fat, 400 ml tin – do not shake
  • 8 dried kaffir lime leaves
  • Cornflour and a little cold water
  • A little sugar
  • 1 lime, juice of
  • 2 tsp fish sauce
  • 125 g baby corn, sliced
  • 125 g sugar snap peas, sliced
  • 1/2 red chilli, sliced (optional)
  • 3-4 stalks Thai basil, leaves only
  • Salt and freshly ground pepper
  • Oil

To serve

  • Rice or noodles

Instructions

  • Trim the meat of sinew and any large pieces of fat, and cut it into 4 or 8 equal pieces.
  • Heat a splash of oil in a casserole and brown the meat well on all sides. Season with salt and freshly ground pepper.
    Set the meat aside on a plate.
  • Fry the onions for a couple of minutes in the same pan, then add the curry paste and garlic. Heat through for a moment.
  • Pour in the stock and add the thick, creamy part of the coconut milk from the top of the tin. Stir until smooth and free of lumps.
  • Return the meat to the sauce along with the lime leaves – the meat does not need to be covered by the liquid – put the lid on and let the meat simmer for about 3 hours.
  • Remove the lid and let the dish simmer for a further 20-30 minutes. Meanwhile, prepare the vegetables.
  • Carefully lift the meat out of the pan, place it on a plate and cover with foil or similar.
  • Pour the rest of the coconut milk into the pan and thicken the sauce with a little cornflour mixed with cold water. Heat the sauce through thoroughly.
  • Season to taste with sugar, lime and fish sauce. Then add the baby corn, sugar snap peas and chilli and heat through for 3-4 minutes.
  • Return the meat to the pan, scatter with Thai basil leaves if you like, and serve with cooked rice or noodles.

Nutrition

Calories: 481kcal | Carbohydrates: 19g | Protein: 51g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1029mg | Potassium: 1115mg | Fiber: 3g | Sugar: 6g | Vitamin A: 430IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 4mg