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!
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Units: US | Metric
- 19.71 ml dried red chili peppers
- 19.71 ml coriander seeds
- 9.85 ml cumin seeds
- 2 lemons, zest of, grated
- 9.85 ml grated fresh ginger
- 1 small onion
- 6 garlic cloves
- 2 limes, juice and zest of, grated
- 29.58 ml hot paprika
- 236.59 ml creamed coconut
- 382.71 g coconut milk
- 78.07 ml homemade Thai red curry paste
- 907.18 g pork tenderloin, cubed
- 29.58 ml soy sauce
- 118.29 ml fresh basil, chopped
- 1Add first 9 ingredients to food processor and pulse until it becomes a paste.
- 2Combine coconut cream and milk in a bowl.
- 3Pour 1/2 the mixture into a wok and cook over high heat for 6-8 minutes or until oil begins to separate.
- 4Add curry paste and cook for 3 minutes or until fragrant.
- 5Add pork to wok and stir-fry for 5-10 minutes or until cooked.
- 6Add remaining coconut mixture and bring to the boil.
- 7Stir in Soya Sauce. Simmer for 2-3 minutes.
- 8Add 1/2 the basil leaves.
- 9Serve curry scattered with remaining basil on top of rice noodles or rice.
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Nutritional Facts for Taste of Thailand Red Curry Pork (Manang Muu)
Serving Size: 1 (389 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 548.4
- Calories from Fat 280
- Total Fat 31.1 g
- Saturated Fat 20.0 g
- Cholesterol 149.6 mg
- Sodium 670.1 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 5.2 g
- Sugars 8.1 g
- Protein 51.9 g
The following items or measurements are not included:
lemons, zest of
Thai red curry paste