Red pork curry

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4 servings
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Pork

By Food24 November 03 2009
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Ingredients (11)

30.00 ml oil
500.00 g pork loin — boned and cubed
2.00 spring onions — roughly chopped
2.00 lemongrass — stalks, finely chopped
2.00 red pepper — deseeded and cubed
30.00 ml garlic — cloves, crushed
30.00 ml curry paste — red
400.00 g coconut milk
30.00 ml fish sauce
6.00 fresh mint — finely chopped
0.00 sesame seeds — toasted
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Method:

Heat half the oil in a large pan or wok.
Stir-fry the pork until just done and golden brown on the outside.
Remove from the pan and set aside.
Pour the remaining oil into the pan and add the spring onions, lemongrass, red peppers and garlic and stir-fry for one to two minutes.
Stir in the curry paste and stir-fry for another two minutes.
Add the coconut milk and fish sauce and bring to the boil.
Simmer for three to four minutes, return the meat to the pan and simmer until heated through.
Serve with plenty of rice and garnish with the mint leaves and toasted sesame seeds.



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