Authentic Phanaeng Curry Recipe Thailand, Asia

Name: Phanaeng Curry
Prep time: 1 h 15 min
Cook time: 40 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: FOR PHANAENG CURRY PASTE; 7-15 dried chilies, how much you use depends on size and spiciness; 1 tsp coarse sea salt; ¾ tsp cumin seeds, toasted; 1.5 tsp coriander seeds, toasted; ¼ tsp white peppercorns; 3 tbsp chopped lemongrass; 1 tbsp chopped galangal; 1.5 tsp makrut lime zest; 1 tsp cilantro roots; 3 tbsp chopped garlic; ¼ cup chopped shallots; 1 tsp shrimp paste; 2 tbsp roasted peanuts, ground; FOR PHANAENG CURRY; phanaeng curry paste (recipe above); 3 tsp palm sugar; 2-4 tsp fish sauce; 1 1/2 cup coconut milk; 16 oz (460g) thinly sliced pork tenderloin or another protein of your choice; 6 makrut lime leaves, torn into chunks; 4 makrut lime leaves, very thinly sliced for garnish; 4 tbsp coconut milk for garnish (optional, see note); Spur chilies or other types of mild red chilies, sliced into rounds for garnish

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