Member recipe by stevebent
An excellent & authentic recipe from the pros @ the original Thai cookery school in Chang Mai, Northern Thailand!
- Rice or Noodles to serve.
- Believe it or not a lot of Thais actually use Spaghetti!
- This recipe doesn't include cooking instructions for the above...
- ...they're on the packet! ;-)
- 500mls (2cups, 16floz) thick coconut milk - keep 30mls (2 tablespoons) set aside for garnish
- 100g (4 tbsp) red (or panaeng) curry paste
- 500g Pork Fillet or Tenderloin (thinly sliced)
- 40g (2 tbsp) palm sugar
- 30ml (2 tbsp) soy sauce
- 15ml (1 tbsp) fish sauce
- 7 Kaffir lime leaves - 3 torm into pieces discarding the stems, and 4 shredded.
- 1 big red chilli - sliced lengthways
- 15g (1/2 cup, 1/2 oz) sweet basil leaves - I struggle to find these in the UK, but my guests and I don't seem to struggle with it!
- You can also substitute the fish sauce for more soy sauce if you don't like/haven't got it!
- You've probably guessed but you can of course substitute beef, chicken, seafood or fish in this recipe!
- Put some water on to boil for your spaghetti/rice/noodles, and cook as per instructions. Put half the coconut milk into a wok and fry for 3-5 mins, stirring continuously, until the coconut oil begins to separate out.
- Then add the curry paste and fry for 1-2 mins, until you get the aroma of the paste.
- Add the pork and cook until the outside is cooked.
- Then add the rest of the thick coconut milk and bring to the boil.
- Simmer and add the palm sugar along the side of the wok until it melts.
- Then add the soy sauce, fish sauce and lime leaf pieces.
- Stir to combine (if using) add half the basil leaves.
- Turn off the heat and serve garnished with the shredded lime leaves, red chillies, coconut milk and (if using) the remaining basil leaves.