Taste of Thailand Red Curry Pork (Manang Muu)

"This is a wonderful Thai curry. It's a little thicker than the standard red curry recipes which helps it stick better to the noodles or rice. Andy says it's one of the best I've ever made! He had 2 helpings plus my leftovers!If you are in a hurry you could substitute commercial red curry paste, but I like making my own!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
15
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Add first 9 ingredients to food processor and pulse until it becomes a paste.
  • Combine coconut cream and milk in a bowl.
  • Pour 1/2 the mixture into a wok and cook over high heat for 6-8 minutes or until oil begins to separate.
  • Add curry paste and cook for 3 minutes or until fragrant.
  • Add pork to wok and stir-fry for 5-10 minutes or until cooked.
  • Add remaining coconut mixture and bring to the boil.
  • Stir in Soya Sauce. Simmer for 2-3 minutes.
  • Add 1/2 the basil leaves.
  • Serve curry scattered with remaining basil on top of rice noodles or rice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes