Summary

Ingredients

• 400 ml coconut cream, (do not shake the can)
• 1 ½ tablespoon curry paste, red
• 500 g pork loin (s), cut into 2 cm cubes
• 2 tablespoon fish sauce
• 1 tablespoon palm sugar, grated
• 4 kaffir lime leaves, halved lengthways
• 115 g baby corn, fresh baby corn, halved diaonally
• 30 g basil, Thai basil for arnish
• 1 chilli pepper (s), red in strips for garnish

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Instructions

1. Skim off thick coconut cream on top and bring to a boil in a wok, then simmer for 10 minutes until the oil separates. Add curry paste, stir thoroughly and simmer for 2-3 minutes, stirring frequently, until it smells fragrant. Add the pork and cook, stirring, until it turns color. Stir in the fish sauce, sugar, lime leaves, corn and remaining coconut cream and simmer for 4-5 minutes until the meat is cooked through and soft. Mix in the basil and garnish with chilli.