Recipe of panang curry with pork and lychees for 6 to 8 persons:
-900g of boneless pork loin
-2 tablespoons of oil
-75g to 100g of panang curry paste (depending on the strength of chilli you want)
-1,5 liter of coconut milk for cooking
-1 tablespoon of fish sauce
-2 teaspoons of palm sugar or vergeoise sugar
-500g of fresh or canned peeled and pitted lychees
-200ml of lychee juice (the one in the box is perfect)
-7-8 kaffir leaves (or more)
-100g unsalted roasted peanuts
-a dozen flat coriander leaves (larger, but classic coriander will do just fine)
-glutinous rice (recipe HERE)
Direction curry!