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Prep 30 mins
Cook 15 mins
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!
- 4 teaspoons dried red chili peppers
- 4 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 lemons, zest of, grated
- 2 teaspoons grated fresh ginger
- 1 small onion
- 6 garlic cloves
- 2 limes, juice and zest of, grated
- 2 tablespoons hot paprika
- 1 cup creamed coconut
- 13 1⁄2 ounces coconut milk
- 1⁄3 cup homemade Thai red curry paste
- 2 lbs pork tenderloin, cubed
- 2 tablespoons soy sauce
- 1⁄2 cup fresh basil, chopped
- 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.