Spicy Thai Pork Panang

I previously posted about this recipe using chicken. Tonight I used some boneless pork chops. I baked them in the oven for 50 minutes at 375 degrees. Next I cut them into small pieces and stir fried them in a pan with the coconut milk/panang curry paste mixture.

See my Chicken recipe
for this and simply substitute pork chops.

Here you can see what it looks like while reducing in a frying pan. The coconut milk and panang curry paste make a nice deep golden/reddish color.




After the coconut milk/curry paste sauce reduces to a nice pasty consistency you can serve it with rice. Here you see it mixed with brown rice...I like to mix my meats and sauces with my rice. Delicious!