Among the goodies I unearthed was a piece of pork fillet which I turned into a delicious panang curry. With the homemade curry paste I prepared beforehand, frozen kaffir lime leaves in the freezer and coconut cream in my pantry, such a wonderful meal can be prepared with ease.
As I have mentioned before, this keang (Thai curry) is named after the Malaysian state of Penang but it is simply the Thais' interpretation of a Malaysian curry, so don't expect to find anything similar when you are in Penang next.
Though completely misleading, whoever invented this luscious dish should truly be applauded.
P.S feel free to add some green beans to the curry if our heart desires.
500g of pork fillet, thinly sliced
1 can of coconut cream (Mae Ploy brand)
3 heaped tbs of Panang curry paste, homemade or shop bought
4 tbs of fish sauce
4 tbs of palm sugar
6 kaffir lime leaves, finely shredded
5 bird chillies, halved lengthwise
3 heaped tbs of toasted peanut, pounded (optional)