Panang moo yang (curried pork chops)
Pork second courses
I pulled some of the panang curry paste that I made a while ago out of the freezer. I had frozen some of it in individual serving sizes for easy use in the future. This time I made a panang curried pork chop from The Big Book of Thai Curries. I was interested in seeing how the spicy, peanut curry paste would work with honey as a marinade. This dish was pretty easy, just marinate the meat and bake it in the oven. I served the pork chops on rice with lime wedges. The pork was full of flavour, crispy
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