Summary

Ingredients

• 3 tablespoon oil
• 1 tablespoon curry paste, red
• 500 g pork, thinly sliced
• 4 tablespoon pepper, green, fresh, whole, alternatively pickled in rice vinegar
• 5 chilli pepper (s) (jalapeno), red or green, cut into rings
• 3 tablespoon fish sauce
• 2 tablespoon sugar, brown
• 60 ml coconut milk, just the thick one

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Instructions

1. Heat the oil in a large, heavy pan and briefly fry the curry paste in it.
2. Add the pork slices, peppercorns, chili rings, fish sauce and sugar.
3. Cook over a medium heat for 3 minutes, then arrange on a plate and scoop the coconut cream over it. The can must never be shaken beforehand, otherwise the cream will mix with the water.