Pork Thai Red Curry

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Ingredients

• Pork Tenderloin, Sliced Thin – 227 g 
• Maeploy Red Curry Paste – 2 tbsp
• KTC Groundnut Oil/Peanut Oil – 1 tbsp
• Chaokoh Coconut Milk – 1 can
• Lime Zest – 1 lime (grated)
• Grated Fresh Ginger – 2 tbsp
• Squid Brand Fish Sauce - 2 tbsp
• Cock Brand Palm Sugar - 1 tsp
• Red Pepper, Seeded and Sliced Thin – 2 pcs.
• Green Pepper, Seeded and Sliced Thin – 1 pc
• Silk Road Baby Corn , Cut - 1 can (14 ounce)
• Cloves Garlic, Chopped Fine – 3 pcs 
• Thai Basil Leaves, Chopped – 32 g 
• Coriander Leaf, and Stems Chopped – 32 g

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Method

• Step 1: Put wok on medium high flames; add Groundnut Oil and Red Curry Paste. Stir the ingredients until you can smell the aroma of the curry paste. Increase the heat and add Pork. Stir fry for a few more minutes. Add Coconut Milk, Lime Zest, Ginger, and Garlic. Stir well. When it is boiled, reduce the heat, and continue cooking on a low heat until the pork is tender.

• Step 2: Add the Fish Sauce, Sugar, Peppers and Baby Corn to the wok and mix well. Finally, add Thai Basil Leaves and Coriander Leaves. The Thai Style Pork Curry is ready for serving.

• Notes: If you prefer a thicker curry, add 1 tsp of corn starch mixed with cold water into the curry. You can substitute the pork with chicken.

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