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Thailand, Asia · Panang Chicken Curry (Phanaeng Gai)

Panang Pork Smash Burger with Peanut-Lime Slaw

Two crispy-edged pork patties seasoned with Panang paste and lime leaf, in a buttery bun with creamy Panang mayo, Thai basil and a crunchy peanut-lime slaw.

ServingsServes 2
Total cooking time30 min
DifficultyMedium
About servingsPork mince must be cooked all the way through with no pink in the middle (71 °C).

Method

  1. Make the Panang mayo: stir half the curry paste into the mayonnaise with the coconut milk until smooth and pale orange. Refrigerate until needed.

    Add in this stepMayonnaise 3 tbspPanang curry paste 2 tspCoconut milk 2 tbsp

  2. Make the slaw: remove the centre vein from all the lime leaves and shred them as finely as hair. Shred the cabbage very thinly, cut the carrot into fine matchsticks and toss both with the lime juice, sugar and half the shredded lime leaves. Stir in the peanuts just before serving so they stay crunchy.

    Add in this stepWhite or green cabbage 100 gCarrot ½Lime 1White sugar 1 tspMakrut lime leaves 1½Roasted unsalted peanuts, chopped 2 tbsp

  3. Make the patties: put the pork, the rest of the curry paste, the fish sauce and the rest of the lime leaves in a bowl and mix with your fingers just until combined; overworking makes the meat tough. Divide into 2 balls per burger and keep them in the fridge until the pan is ready.

    Add in this stepMinced pork (not too lean) 240 gPanang curry paste 2 tspFish sauce 1 tspMakrut lime leaves 1½

  4. Split the buns, spread the cut sides with butter and toast them cut side down in a frying pan over medium heat for , in 1 batch(es), until golden. Set aside.

    Add in this stepSoft burger buns 2Butter, softened 10 g

    medium heat

  5. Heat a heavy 26 cm frying pan (cast iron is best) over high heat until very hot, then add the oil. Put in up to 4 meat balls, spaced apart, cover each with a square of baking paper and press down hard with a sturdy spatula until about 1 cm thick. Peel off the paper and cook without moving for , until the edges are lacy and the underside deep brown. Scrape under each patty, flip and cook for more. Repeat with the rest.

    Add in this stepNeutral vegetable oil 1½ tsp

    high heat

  6. Spread Panang mayo on both halves of each bun. Layer the bottom with basil leaves, two patties and a heap of slaw, then close with the top bun. Eat right away.

    Add in this stepThai basil leaves 6 g

Cook's tip

Keep the meat cold and the pan very hot: that contrast is what gives smash burgers their crust. Press the patties only once, right at the start; pressing later squeezes out the juices. Pork must be cooked through, so if your patties are thicker than 1 cm, give them an extra minute.

Cooking it at camp

Perfect on a cast-iron griddle over a camping stove or a grill grate over hot coals. Mix the patties and mayo at home and keep them in the cooler; the slaw can be dressed at camp in a zip bag.