pork tenderloin, sliced thin stick in freezer for awhile to do this
lime, grate the zest,keep the juice
grated fresh ginger
Thai fish sauce
serrano peppers, seeded and sliced thin
habanero pepper, same thing
1 (14 ounce) cans
cut baby corn
garlic, chopped fine
basil leaves, chopped
cilantro leaf, and stems chopped
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.
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.