Recipe - Thai Pork Curry

1 tablespoon Peanut oil
2 tablespoon Red curry paste; (if you
need to know how to make
this mail me)
One half pound Pork tenderloin; cut or sliced up
thin..stick in freezer for
awhile to do this
1 cn Coconut milk
1 Lime; grate the zest, keep
the juice
2 tablespoon Grated fresh ginger
2 tablespoon Thai fish sauce
1 teaspoon Sugar
2 Serrano peppers; seeded and
cut or sliced up thin
1 Habanero pepper; same thing
1 14oz can cut baby corn
3 Cloves garlic; chopped fine
One fourth cup Basil leaves; chopped
One fourth cup Cilantro leaves and stems;
chopped

Here is another Thai dish that I have been doing for many years:

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

Posted to CHILEHEADS DIGEST by Doug Irvine dirvin@bc.sympatico.ca on Apr
25, 1998