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Thai Red Curry Pepper Pork

A classic Thai curry. A very flavorful and satisfying dish. Serve over bowls of jasmine rice, Feel free to add additional curry paste to add more spice to your liking.

Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 20 minutes | Ready In: 30 minutes
Ingredients: Print   Add to cart
US Metric

2 tsp. vegetable oil

½ boneless pork, thinly sliced

2 TB garlic, minced

2 TB ginger, minced

3 kaffir lime leaves, minced

2 stalks lemon grass, white part only, crushed, minced

1 small onion, thinly sliced

1 medium red bell pepper, seeded, thinly sliced

2 TB Aloha shoyu

¼ c. patis

1 TB oyster sauce

2 TB red curry paste, to taste

1 (13.5 oz.) can coconut milk

½ c. bamboo shoots, sliced

½ c. heavy cream

garnish: Thai basil leaves, cilantro leaves

Cooking Process:

In a saucepan over medium heat; brown pork in oil. Add garlic, ginger, lime leaves and lemon grass. Saute 2-3 minutes. Add onion and bell pepper; sauté until wilted. Add soy sauce, patis, oyster sauce and curry paste; stir to combine well. Add remaining ingredients; bring to a boil. Reduce heat; simmer 10-15 minutes. Garnish as desired. Serves 2-3.