Red pork curry recipe

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Pork is the most popular meat in Thailand, prepared in many different ways. This is a very simple, quickly prepared curry.

Ingredients

  • ½ cup (125 ml) coconut cream
  • 1 tablespoon Red Curry Paste
  • 12 oz (375 g) pork tenderloin (pork fillet), cut into bite-sized slices
  • 1/3 cup (90 ml) pea-sized eggplants
  • 1½ cups (375 ml) thin coconut milk
  • 1½ tablespoons fish sauce
  • 1 teaspoon sugar
  • 5 kaffir lime leaves, halved
  • 1 red finger-length chili, thinly sliced
  • ½ cup (20 g) Thai basil leaves (horapa)
How to Make It
  1. Bring the coconut cream to a boil in a saucepan over medium heat, stirring constantly. Add the Red Curry Paste, pork, eggplant and coconut milk. Stir well and simmer over low heat until done, about 15 minutes.
  2. Add the fish sauce, sugar, kaffir lime leaves and chili. Stir and heat through, then remove from the heat and garnish with the basil.
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