Thai Red Curry
In a little bit of oil on a medium high heat, gently fry
2-4 T red currypaste
until it smells fragrant and toasty/nutty. Then add
coconut milk (1 can)
2 T fishsauce
1 t palmsugar
2 T tamarind (or substitute with limejuice, but only add that just before serving, otherwise it can go bitter)
Bring to the boil, then add
200 gr long green beans
100 gr small eggplants, cut in chunks
When they're almost done, add
5 waterchestnuts, sliced in chunks
250 gr pork loin, sliced in shivers
When the meat is to your liking finish with:
2 handfuls chopped Thai basil
handful of chopped spring onions
100 gr of toasted cashew nuts
Klik voor de recepten in het Nederlands: Rode currypasta maken. (en hoe te gebruiken)