Red pork curry
Red curries are generally milder than green.
For the curry
|2 Tbsp||Rice bran oil|
|3 Tbsp||Thai red curry paste, use up to 4|
|500 g||Pork fillet, thinly sliced|
|400 ml||Coconut milk|
|1 Tbsp||Fish sauce|
|1 Tbsp||Palm sugar, or use brown sugar|
|1 large||Kaffir lime leaf, deveined and thinly shredded|
For the garnish
- Heat the oil and red curry paste in a frying pan or wok on low heat, until fragrant. Add the pork and stir-fry for 1 minute. Scoop out the pork to one side.
- Slowly add the coconut milk, fish sauce, palm or brown sugar and kaffir lime leaf to the pan. Stir well then simmer for 2 minutes. Return the pork to the pan and simmer until tender, 2-3 minutes.
- Serve garnished with the chilli and lime wedges on the side.
More Thai flavours from Jan