Red Curry with Crispy Pork and Lychees


Crispy Pork Belly  1½ cups
Lychee  5-10 pieces
Red Curry Paste 1 tablespoon
Chao Koh Coconut Milk  1 cup
Coconut Milk Mixed with Water  1 cup (Ratio 2:2)
Fish Sauce  ½ tablespoon
Palm Sugar  ½ tablespoon
Dried Chili
Sweet Bail  ¼ cup
Kaffir Lime Leaves  3 leaves
Morning Glory  10 units


1. Add coconut milk into a pot with low heat and stir until it’s boiled.
2. Add red curry paste, followed by kaffir lime leaves and crispy pork. Stir until everything is mixed well.
3. Increase the heat to medium, then add coconut milk mixed with water. Add fish sauce and palm sugar.
4. Add morning glory and lychee.
5. Cook until it’s boiled again. Then, add sweet basil and dried chili. Remove from heat.