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1
For the pickled beans, place beans in medium heatproof bowl. Combine vinegars, sugar, salt and 1 cup water in small saucepan; stir on medium heat until sugar has dissolved. Bring to a boil, then immediately remove from heat. Cool for 10 mins, then pour over beans. Cover and refrigerate for 3 hours or overnight.
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2
For the panang paste, blend or process chili peppers, cilantro root, galangal, lemon grass, shallots, garlic and 1/4 cup water until a smooth paste. Add peanuts; pulse until just combined. Measure 1/3 cup paste for this recipe, then freeze the remaining for future use. (Paste can be made a day ahead and refrigerated overnight.)
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3
For the curry, combine half the coconut milk with 3 1/3 cups water in large saucepan; bring to a boil. Add pork; bring to a boil. Reduce heat to low; simmer, uncovered, for 1 hour, or until tender. Remove pan from heat; cool for 30 mins. Drain pork, reserving 1 cup of the cooking liquid. Discard any remaining cooking liquid.
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4
Heat coconut cream in large saucepan on medium heat for 10 mins, or until fat has separated from cream. Add panang paste; cook, stirring, for 10 mins. Stir in palm sugar and fish sauce until sugar has dissolved. Add reserved pork cooking liquid. Stir in remaining coconut milk, lime leaves, bamboo shoots and drained pork. Simmer, uncovered, until heated through.
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5
Remove from heat. Stir in basil and cilantro. Sprinkle with chili peppers. Serve with pickled beans.
