â…“ cup fish sauce
700g pork scotch fillet, cut into 3 cm pieces
â…“ cup peanut oil
4 red eschallots, thinly sliced
1tbs crunchy peanut butter
¼ cup (70g) good quality Panang curry paste
6 kaffir lime leaves
225g canned bamboo shoots
800ml coconut milk
1 bunch broccolini
1 red capsicum, cut into 3cm pieces
½ pineapple, cut into large 1.5cm round slices
2 tsp caster sugar
1 bunch Thai basil, leaves picked
Steamed jasmine rice to serve
