Dairy-Free Panang Curry with Pork and Green Beans

Instructions

1. 1Cut the about 680 g pork tenderloin into thin strips, about 0.635 cm thick. Trim the ends off the about 450 g green beans.
2. 2Heat the 2 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C. Add the 4 tbsp Panang curry paste and cook, stirring constantly, for 1 to 2 minutes until it smells fragrant.
3. 3Add the pork strips to the pot and cook, stirring occasionally, until they are browned on all sides, about 5-7 minutes. The pork should no longer look pink.
4. 4Pour in the 2 cans of coconut milk. Add the 2 tbsp fish sauce and the 1 tbsp palm sugar. Add the 4 kaffir lime leaves. Stir everything together and bring the mixture to a gentle simmer.
5. 5Reduce the heat to low, cover the pot, and cook for 20 minutes, stirring occasionally. This allows the pork to cook through and become tender. The internal temperature of the pork should reach 63°C.
6. 6Add the trimmed about 450 g green beans to the pot. Stir them into the curry, cover, and cook for another 5 minutes, or until the green beans are tender but still have a slight crispness when bitten.
7. 7Remove and discard the kaffir lime leaves before serving. Serve the dairy-free Panang curry hot.

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