Ingredients:
1 pork tenderloin, or other lean cut of pork, sliced medium thin
1 small butternut squash, or other kind of squash, peeled and cut into slices.
300 ml fresh or tinned lychees
2 cups snap peas or green beans
1 can coconut milk
2-4 tbsp red curry paste
4 kaffir lime leaves
1 stick of lemongrass
1 tbsp coconut oil
3 tbsp fish sauce
Juice of 1/2 lime
1 handful thai basil
1 handful fresh coriander
Heat a large pot on high heat, then add the coconut oil. Fry the pork slices to brown them, then turn heat to medium. Add red curry paste and stir until the pork is coated. Add the coconut milk a little at a time making sure the curry paste is full incorporated. Add the kaffir lime leaves, lemongrass, butternut squash, lychees, fish sauce, and lime juice. Simmer for 10 minutes or until squash is soft and tender. Add the fresh peas and a handul of thai basil. Simmer for 2 more minutes. Taste and adjust for saltiness, sourness, and sweetnesss, adding fish sauce, lime juice, and sugar or honey as you see fit. Serve with jasmine rice with fresh coriander and more thai basil sprinkled over. Delicious!
1 pork tenderloin, or other lean cut of pork, sliced medium thin
1 small butternut squash, or other kind of squash, peeled and cut into slices.
300 ml fresh or tinned lychees
2 cups snap peas or green beans
1 can coconut milk
2-4 tbsp red curry paste
4 kaffir lime leaves
1 stick of lemongrass
1 tbsp coconut oil
3 tbsp fish sauce
Juice of 1/2 lime
1 handful thai basil
1 handful fresh coriander
Heat a large pot on high heat, then add the coconut oil. Fry the pork slices to brown them, then turn heat to medium. Add red curry paste and stir until the pork is coated. Add the coconut milk a little at a time making sure the curry paste is full incorporated. Add the kaffir lime leaves, lemongrass, butternut squash, lychees, fish sauce, and lime juice. Simmer for 10 minutes or until squash is soft and tender. Add the fresh peas and a handul of thai basil. Simmer for 2 more minutes. Taste and adjust for saltiness, sourness, and sweetnesss, adding fish sauce, lime juice, and sugar or honey as you see fit. Serve with jasmine rice with fresh coriander and more thai basil sprinkled over. Delicious!
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