Red pork curry

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4 servings Prep: 10 mins, Cooking: 15 mins
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End off your day with a quick and spicy red pork curry on rice.

By Food24 November 03 2009
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Ingredients (8)

400.00 ml coconut milk — tin
30 ml curry paste — red
15.00 ml brown sugar
800 g pork — deboned, cubed
10 lime leaves — or curry leaves
15 ml fish sauce
salt — to taste
fresh coriander — handful
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Method:

The curry paste and sugar are cooked
together before the meat is added.
The
sugar allows the mixture to be cooked
at a higher temperature, thus helping
to extract the flavours more effectively
without spoiling the colour.

Pour the creamy topping of the coconut
milk into a hot wok or pan. Stirring continuously,
simmer gently until it begins to
separate.
Add the curry paste and sugar
and simmer for 2-3 minutes to allow the
flavours to develop.
Add the pork and
simmer for 5 minutes.
Add the remaining
coconut milk and lime or curry leaves
and simmer for 15 minutes or until the fat
in the coconut milk rises to the surface.

Add the fish sauce and salt and simmer
for another few minutes.
Sprinkle with
fresh coriander just before serving.

Serve the curry with rice, sambals and
poppadums.



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