In season当季Thai泰式
Panang Pork Curry帕南椰香猪肉咖喱
Thick, aromatic Panang sauce coats thin pork; it is not a vegetable-filled soup. Purchased curry paste and ground roasted peanuts keep this approachable.浓香帕南酱裹猪薄片，非蔬菜汤；市售咖喱酱熟花生粉省工。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Slice pork across the grain about ⅛ inch thick; refrigerate with oil and fish sauce. Tear most lime leaves, finely slice the rest without tough midribs. Slice pepper finely. Check curry-paste allergens and use coconut milk, not a drinking beverage.猪横纹⅛英寸薄切拌油鱼露冷藏；多数橙叶撕开，余叶去硬脉细切，椒细切，核实酱过敏原，用椰奶非饮料。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the list for the selected servings before heating. Times are for the base recipe; larger batches take longer. Separately mentioned drinking water is additional.开火前按所选人数清单量好；时间按基础份量，人多分批会更久，另提饮用水需另备。
Ingredients食材
- Raw pork tenderloin, thinly sliced生猪里脊薄片8 oz盎司
- Unsweetened full-fat coconut milk, not beverage无糖全脂椰奶（非椰饮料）1 cup杯
- Purchased Panang curry paste; check fish, shrimp and peanut allergens市售帕南咖喱酱（核对鱼虾花生过敏原）2 tbsp大勺
- Unsalted roasted peanuts, finely ground无盐熟花生细粉1 tbsp大勺
- Fresh or frozen makrut lime leaves鲜或冷冻马蜂橙叶（泰式柠檬叶）6 leaves片
- Palm sugar, finely chopped切细棕榈糖1 tsp小勺
- Fish sauce鱼露1 tsp小勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tsp小勺
- Red bell pepper红甜椒0.125
Method做法
Measure ½ cup coconut milk into the skillet and let it bubble gently for 4–6 minutes until it thickens. Stir in the Panang paste and cook it gently for 2 minutes, loosening with a splash of the remaining milk if it starts to stick.
量出½杯椰奶倒进锅里，轻轻冒泡煮4–6分钟到变浓。加入帕南酱轻轻炒2分钟，粘锅就补一点剩下的椰奶。
The pan smells fragrant without smoke or black burned patches.锅里有香气，没有冒烟或焦黑。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Add the sugar, torn lime leaves, and ground roasted peanuts, and stir until the sugar dissolves. Add the pork, pulling the slices apart, and stir for 2 minutes to coat them. Don't pour the raw-meat marinade over the finished dish later.
加糖、撕碎的柠檬叶和烤花生粉，拌到糖化开。放入猪肉，把肉片分开，翻炒2分钟裹上酱。生肉的腌汁别事后淋到做好的菜上。
Check temperature, not color alone.用食品温度计测中心温度，不要只凭肉色判断熟度。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Pour in the rest of the coconut milk and simmer for 4–6 minutes, stirring, until the pork reaches 145°F (63°C), then keep it at a gentle simmer at least 3 more minutes. The sauce should coat the pork, not flood it — give it more time if needed.
倒入剩下的椰奶，边煮边搅4–6分钟，直到猪肉达到145°F (63°C)，然后再轻轻煮至少3分钟。酱要裹住肉，不能是汤水——不够就再多煮一会儿。
Check temperature, not color alone.用食品温度计测中心温度，不要只凭肉色判断熟度。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Fish out the tough torn leaves. Stir in the red pepper, turn off the heat, and scatter the fine lime-leaf strips on top. Taste before adding more fish sauce — curry pastes vary a lot in salt and heat. Serve the rice and vegetables on the side.
把硬的碎叶挑出来。拌入红椒，关火，撒上细柠檬叶丝。加鱼露前先尝——各种咖喱酱的咸度和辣度差别很大。米饭和蔬菜另外配着上。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Unsweetened full-fat coconut milk, not beverage无糖全脂椰奶（非椰饮料）Full-fat canned coconut milk gives curries body; shake the can or scoop the thick cream first to fry curry paste.全脂罐装椰浆让咖喱浓郁；先摇匀，或先舀上层椰油炒咖喱酱。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Cookware厨具
Wide skillet, spatula, bowls, knife, board, measuring tools and food thermometer宽平底锅、铲、碗、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Add a vegetable side and a moderate portion of rice if needed; linked recipes are optional extras with separate ingredients.需要时配蔬菜及适量米饭；链接菜可选另做，食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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