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Thai Pork Curry
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    Thai Pork Curry

  • 1 tbls peanut oil
  • 2 tbls red curry paste(if you need to know how to make this mail me)
  • 1/2 lb pork tenderloin, sliced thin..stick in freezer for awhile to do this
  • 1 can coconut milk
  • 1 lime, grate the zest, keep the juice
  • 2 tbls grated fresh ginger
  • 2 tbls Thai fish sauce
  • 1 tsp sugar
  • 2 serrano peppers, seeded and sliced thin
  • 1 habanero pepper, same thing
  • 1 14oz can cut baby corn
  • 3 cloves garlic, chopped fine
  • 1/4 cup each of basil leaves and cilantro leaves and stems chopped
  • Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. Stir in fish sauce, sugar, peppers and baby corn, drained...if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves...Serve with any good rice, but fragrant jasmine rice is best with any Thai dish...This is a fabulous dish, with a fair amount of heat...hope you enjoy it and the others I have been throwing at you...Cheers, Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@home.com
    Post Date: Sat, 25 Apr 1998

    *BACK TO PORK*







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