Red pork curry

Name: Red pork curry
Cuisine: Thai
Ingredients: 2 tablespoons Thai Red Curry Paste; 60 ml/2½ fl oz coconut cream; 6 kaffir lime leaves, shredded, or 1 tablespoon lime zest; 6 kaffir lime leaves, shredded, or 1 tablespoon lime zest; 2 large, fresh red chillies, deseeded and shredded; 500 g/1 lb 2 oz pork fillet, finely sliced; 450 ml/15 fl oz coconut milk; 1 aubergine, topped and tailed and cut into cubes; 75 g / 3 oz pickled green peppercorns, rinsed and drained; 1½ tablespoons Demerara or palm sugar; 1½ tablespoons Demerara or palm sugar; 3 tablespoons Thai fish sauce (nam pla); 3 tablespoons Thai fish sauce (nam pla)

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

60 ml/2½ fl oz coconut cream
2 tablespoons Thai Red Cu

Asia
Thailand
Main course
Southeast Asia
Gluten-free

Method

Pour the coconut cream into a wok or heavy-based frying pan and simmer, stirring, for about 5 minutes until the oil separates from the cream.
Add the curry paste and combine well, then cook for a couple of minutes until the paste gives off its fragrance.
Add the sugar and fish sauce and cook until the mixture turns a darker colour, then add the pork slic