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Penang Curry with Pork

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Preparation Time: 30 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 5836 times

Ingredients:

Metric Imperial

150 gm(s) pork tenderloin cut thinly

3 fresh kaffir lime leaves or 3 dried

1/3 cup(s) sweet Thai basil leaves

1 fresh red chilli seeded and finely sliced

2 tsp(s) fish sauce

1/2 tbsp(s) penang curry paste (see my other recipe also saved on Foodari)

1/2 tsp(s) ground black or white pepper to taste

1 cup(s) coconut cream or coconut milk

2 tbsp(s) veg oil

Penang curry from the Koh Samui Culinary Institute

Posted by: ania on 05 May 2008

Click here to view ania's Cookery Book

Cooking Steps:

Remove the stems from the kaffir lime leaves and slice finely.
Cut the chilli in half, remove the seeds and slice into small pieces.
Heat the oil over low heat in a wok or a large pan, and add the curry paste and kaffir lime leaves. Stir until fragrant.
Add the pork and the coconut cream and stir about 1 minute.
Add the fish sauce, sugar and pepper, basil and chilli. Stir briefly for about 30 sec.
Serve hot. Garnish with Thai basil an sliced red chilli.