Senin, 21 Maret 2011

Panang pork curry

Ingredients (serves 4)

  • 1 cup (250ml) coconut cream
  • 1 cup (250ml) coconut milk
  • 1/3 cup basic Thai red curry paste (see related recipe)
  • 500g pork fillet, thinly sliced diagonally
  • 2 tbs palm sugar
  • 2 tbs fish sauce
  • 8 kaffir lime leaves, 4 torn, 4 shredded
  • 1/2 cup Thai basil
  • 1 long red chilli, thinly sliced
  • Steamed rice or noodles, to serve
  • Method

    1. Combine coconut cream and milk in a bowl. Pour 1/2 the mixture into a wok and cook over high heat for 6-8 minutes or until oil begins to separate. Add curry paste and cook for 2 minutes or until fragrant.
    2. Add pork to wok and stir-fry for 2-4 minutes or until cooked, then add remaining coconut mixture and bring to the boil. Stir in sugar, fish sauce and torn kaffir lime leaves. Simmer for 2-3 minutes, then add 1/2 the basil leaves. Serve curry scattered with remaining basil, shredded kaffir lime leaves and chilli, on top of rice or rice noodles.

Tidak ada komentar:

Posting Komentar