|Chao Koh Coconut Cream||2 cups|
|Chilli Paste||1 recipe|
|Sliced sidecut of pork||1 cup|
|Peeled ra-kam||15-20 fruits|
|Cherry tomato||½ cup|
|Kaffir lime leave, broken into several piece||4 leaves|
|Palm sugar and fish sauce to taste|
|Dried red chillies, seeded and soaked the squeeze dry||11 fruits|
|Shredded galangal||½ teaspoon|
|Thin slices of lemon grass||1 tablespoon|
|Pepper corn||½ teaspoon|
|Coriander root (thinly sliced)||1 teaspoon|
|Shredded kaffir lime rind||1 teaspoon|
|Ginger root||2 slices|
|Chopped garlic||1 teaspoon|
|Chopped shallot||2 tablespoons|
|Shrimp paste||½ teaspoon|
Pound all ingredients of Chilli Paste together into a fine texture
1. Bring ½ cup of Coconut Cream to a boil in pot, mix in the Chilli Paste and stir-fry about 5 minutes (or until the appetizing aroma is brought about).
2. Add pork slices and continue stirring until the meat is done. To prevent burning, add small smount of Coconut Cream several times.
3. Add the remaining coconut cream, bring to a boil then put in ra-kam, tomatoes and kaffir lime leaves.
4. Season to taste with palm sugar and fish sauce, then remove from heat.
It is best served with steamy hot rice
· Mae Ploy Red Curry Paste can be used to replace the Chilli Paste. Simply add pounded peppercorn, coriander root, kaffir lime rind and ginger while stir-frying the paste.
· If preferred, fat from the pork to the curry.
· Most suitable relishes are fried salted beef and pork.