250 g sliced pork (sliced very thin)
1 cup asparagus
1 small can chopped pineapple
2 tbsp. Panang curry paste
3 tbsp. fish sauce
2 tbsp. sugar
lime leaves (cut into strips)
1 can coconut milk
7 leaves fresh basil
Heat the thick part of the coconut milk in wok or frying pan, over high heat
Turn heat to medium. Add curry paste and stir until cooked. Make sure paste is completely dissolved in coconut milk.
Add pork, asparagus, pineapple and rest of coconut milk and stir for two minutes.
Add lime leaves, chilies, fish sauce and sugar and stir. Simmer for four minutes.
Add basil leaves and stir. Place in serving dish.
Source: Suwadee Monthatawil