Total Time
Prep 10 mins
Cook 20 mins

Another great Thai recipe

Ingredients Nutrition


  1. Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender.
  2. Stir in fish sauce, sugar, peppers and baby corn, drained-- if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves-- Serve with any good rice, but fragrant jasmine rice is best with any Thai dish.


Most Helpful

This was awesome! Very Hot!! Will make again but cut down on hot peppers.I served this with recipe#29074 Coconut ginger rice.Thanks.

lin1 March 18, 2004

Great recipe, however, it would be more useful if the author would add amounts of coconut milk. One can is 8 oz, 12 oz or ?? If doubling the recipe strongly suggest one large 12oz can is enough - - not two. Coconut milk is VERY calorie unfriendly so less is better.

McArthur Colin April 03, 2014

Delicious! Added scallions and chopped red pepper. I kept the heat low with only half of a Serrano pepper. My sister said it was restaurant food. Very happy indeed!

mrshmay February 10, 2014

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