Make Panang curry paste by pounding dried chilies with salt. Add shallots, garlic, galangal, lemongrass, coriander roots and kaffir lime zest. Pound to mix them in the paste. Add coriander, caraway, peppercorns, grilled shrimp paste and grounded peanuts and pound until the mixture turns into a fine paste. Set the curry paste aside.

Add 1 cup of coconut milk into the pot. When it boils, add pork and simmer it until soft, turn off the heat.

Set a pan with oil, add curry paste and stir fry until fragrant. Slowly add ½ cup of coconut cream, keep stirring until the coconut oil rises to the top. Add stewed pork in coconut milk and mix them. Add the remaining coconut milk and season it with fish sauce, sugar and simmer over low heat until the pork is soft. Add the remaining coconut cream. Taste the curry again before adding spur chili peppers, Turkey berries and kaffir lime leaves, simmer until fragrant, turn off the heat.

Put panaeng pork curry onto a plate. Garnish with thickened coconut cream and serve with steamed rice.