2 C. Pork, sliced thin

1 Can Coconut Milk, divided (Thick/Thin) Reserve 3 Tbs. for garnish (opt)

2 Tbs. Panang Curry Paste

1/2 C. Basil leaves, divided

Slices of Red pepper for garnish

1 Tbs. Palm Sugar

1 Tbs. Fish Sauce

1 Tbs. Soy Sauce

Put thick coconut milk into a wok and fry for 3-5 min. stirring continuously until oil separates out. Add curry paste. Stir-fry for 1-2 min. Add meat, cooking until outside of meat turns white. Add 1/2 of thin coconut milk & bring to boil. Add palm sugar, melting on side of wok. Simmer until pork is done. Add fish sauce and soy sauce. Add half of the basil leaves. Serve with rice. Garnish with red pepper, basil leaves and drizzle with coconut milk. (opt)

Serves 2.