|
115 ml
1
1
2
tablespoons
2
teaspoons
1/2
teaspoon
350 g
3
25
1 |
coconut, cream
onion, chopped
cloves garlic, finely crushed
Fragrant Curry Paste
fish sauce
crushed palm sugar
lean pork, diced
kaffir lime leaves, shredded
Thai holy basil leaves
long fresh red chili, seeded and cut into strips, and
Thai holy basil sprig, to garnish |
Method :
-
In a wok, heat oil 85 ml coconut
cream until oil begins to separate.
-
Stir in onion and garlic and cook,
stirring occasionally, until lightly browned.
-
Stir in curry paste and continue to
stir for about 2 minutes.
-
Stir in fish sauce and sugar, then
pork to coat.
-
Cook for 3-4 minutes.
-
Add lime and basil leaves and cook
for 1 more minute.
-
If necessary, add a little water,
but final dish should be dry.
-
Serve garnished with a trail of
remaining coconut cream, chili strips and basil sprig.
Serves 3
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