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Red Curry of Pork with Pineapple and Ginger
Ingredients
- 35 grams red curry paste
- 15 grams ginger, julienned
- 435 grams coconut milk
- 1 tablespoon palm sugar, shredded
- 2 tablespoons fish sauce
- 500 grams pork fillet, cut into strips
- 280 grams cup fresh pineapple chunks
- 1 bunch Thai basil, fresh, (about 1 cup)
- 3 Kaffir lime leaves, stems removed and finely shredded
- coriander leaves, for garnish
Instructions
Red Curry of Pork with Pineapple and Ginger serves 8 original recipe by recipecommunity.com.au.
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