Ingredients

CURRY PASTE

• 13 dried chilies
• 1 tsp coarse sea salt
• 1 tsp cumin seeds
• 1.5 tsp coriander seeds
• 1/2 tsp white peppercorns
• 3 tbsp grated lemongrass
• 2 tbsp grated galangal
• 2 tbsp coriander roots
• 3 tbsp grated garlic
• 1 large shallot, diced
• 2 tsp shrimp paste
• 2 tbsp roasted peanuts
• 2 kaffir lime leaves, sliced

PANANG CURRY

• curry paste from above
• 600g (21 oz) pork tenderloin, sliced (chicken or prawns also work well)
• 2 tbsp peanut oil
• 1 can coconut milk
• 20g (0.7 oz) palm sugar
• 3 torn kaffir lime leaves (plus extra as garnish)
• fish sauce to taste
• rice to serve