Directions

To Cook

1. Stir-fry Panaeng curry paste with oil over low heat until fragrant.
2. Add pork and stir-fry over medium high heat, slowly add coconut milk, fish sauce and sugar. Bring to the boil until the meat is cooked. If too dry, some water can be added.
3. Add kaffir lime leaves and red chilli before removing from heat. Transfer to a serving bowl and garnish with chilli slices and basil leaves. Serve with rice.