Fry the panang curry paste, ground coriander seed, ground cumin and pounded roasted peanut with oil in a pot over low heat until fragrant. No more than a few minutes.
***Make sure you don’t fry the curry paste too long which can result in the curry drying out and sticking to the pot.
Add coconut cream and slowly simmer until you can see red oil from coconut cream and the curry paste floats on top surface.
Tear a few of kaffir lime leaves in and add pork until cook through.
Seasoning with fish sauce and palm sugar.
Remove from the heat.