Panang Curry with Pork

1. Heat oil in a large pot or wok over medium heat. Add Panang curry paste and stir-fry for 1-2 minutes until fragrant. 2. Pour in about half of the coconut milk and bring to a simmer, stirring until the paste is well combined and oil separates. 3. Add thinly sliced pork and cook until opaque, about 3-4 minutes. 4. Stir in the remaining coconut milk and sliced red bell pepper. Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes, or until pork is tender and vegetables are cooked through. 5. Add most of the thinly sliced kaffir lime leaves, saving a few for garnish. Season with fish sauce and palm sugar to taste. 6. Stir in crushed roasted peanuts. Serve hot with jasmine rice, garnished with remaining kaffir lime leaves and fresh basil or cilantro.