Ingredients
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1 tablespoon peanut oil
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2 tablespoons red curry paste
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1/2 lb pork tenderloin, sliced thin stick in freezer for awhile to do this
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1 can coconut milk
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1 lime, grate the zest,keep the juice
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2 tablespoons grated fresh ginger
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2 tablespoons Thai fish sauce
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1 teaspoon sugar
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2 serrano peppers, seeded and sliced thin
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1 habanero pepper, same thing
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1 (14 ounce) can cut baby corn
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3 cloves garlic, chopped fine
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1/4 cup basil leaves, chopped
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1/4 cup cilantro leaf, and stems chopped
Instructions
- 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.