Red Curry with Crispy Pork and Lychees


1. Crispy Pork Belly  1 1/2 cups
2. Lychee 5-10 pieces
3. Red Curry Paste 1 tablepoon
4. Chaokoh coconut milk 1 cup
5. Coconut milk mixed with water 1 cup (Ratio 2 : 2)
6. Fish Sauce ½ tablespoon
7. Palm Spoon ½ tablespoon
8. Dried Chili
9. Sweet Bail ¼ cup
10. Kaffir Lime Leaves 3 leaves
11. 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.

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