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Ingredients
  • 3 to 4 Tbsp panang curry paste, store bought or homemade (see note)
  • 1 ½ tsp sugar
  • 1 to 2 tsp fish sauce
  • ¾ cup coconut milk
  • 8 oz ( 230g) thinly sliced pork tenderloin or another protein of your choice
  • 3 kaffir lime leaves, torn into chunks
  • 2 kaffir lime leaves, very thinly sliced for garnish
  • 2 Tbsp coconut milk for garnish (optional, see note)
  • Spur chilies or other types of mild red chilies, sliced into rounds for garnish
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