Pork Panang Roti (โรตีแกงพะแนงหมู)

1.For Roti, fry roti in non-stick pan until crispy and cut into wedge. For Roti Bowl: Preheat oven to 220°C. Grease the mold with oil and thoroughly poke holes over frozen roti. Add roti into a mold and place baking paper on top. Add baking weight on the baking paper and bake for 6 minutes. Remove baking paper and baking weight from the roti and bake for another 6 minutes. Set roti aside to cool on wired racks.

2.For Panang Curry: Cook curry paste with oil until fragrant. Add 50 ml of coconut milk and shredded kaffir lime leaves. Simmer the mixture until curry is shimmering before adding the remaining coconut milk and pea eggplant.

3.Bring mixture up to the boil. Add sliced pork, chilli, and palm sugar. Simmer until pork is thoroughly cooked.

4.Garnish curry with sliced kaffir lime leaves and chilli then serve with roti on a side. For roti bowl, add pork into roti bowl and serve with curry broth on a side.