Thai Recipe

3              tbsp thick curry paste
200         grams pork, thinly sliced
1/2         cup thick coconut cream
1/2         cup coconut milk
3              kafffir lime leaves, shredded
2              red chilies cut lengthwise
1/2         cup basil leaves

Seasoning

2              tbsp fish sauce
2              tbsp sugar


Preparation

1. Bring the coconut milk to the boil, add the pork and simmer over low heat for about 5 minutes, set aside,
2. Heat the coconut cream in a pan, stir in the Panaeng Curry until fragrant. Add the seasoning.
3. Add the kaffir lime leaves, chilies, basil leaves, bring to the boil and immediately transfer from the heat.
4. The two pans on step#2 and #3 must be combines at the same point.