Red pork curry

Name: Red pork curry
Yield: 4
Ingredients: 2 Tbsp Rice bran oil; 3 Tbsp Thai red curry paste, use up to 4 (Main); 500 g Pork fillet, thinly sliced (Main); 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; 1 Red chilli, sliced; 2 Limes, quartered

for 4 people

Jan Bilton

Food writer and cookbook author.

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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 (Main)
500 g	Pork fillet, thinly sliced (Main)
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

1	Red chilli, sliced
2	Limes, quartered

Directions

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.