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Red Curry Sliced Pork & Potato

by HappyMan (follow)
Cherish all we have, simplify all in our life, enjoy every moment. www.facebook.com/LifeIsSimplyLife
Asian (483)      Curry (173)      Spicy (145)      Potato (144)      Pork (120)     
Thai red curry paste is one of my favourites for creating some hot and savory dishes. This dish is best served with steamed jasmine rice or roti. Usually I like to make more sauce than as usual, because leftover sauce can make delicious noodle soup.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 3-4 servings

400g small kipfler potatoes
400g thin sliced pork
1 big tomato
2 tbsp Thai red curry paste
300 ml coconut cream
250 ml chicken stock
1 tbsp olive oil
1 tbsp sugar
2 tsp fresh lime juice
1 tbsp fish sauce
1 tsp corn starch

Marinate sliced pork with 1 tbsp fish sauce and 1 tsp corn starch, set aside.

Peel off potatoes skin, chop tomato into dices.

Heat 1 tbsp olive oil in a deep frypan over medium-high heat, add in red curry paste, stir fry for about 2 minutes until getting some aromatic smell.

Add in tomato and potato pieces, stir fry to combine.

Add in 250 ml chicken stock and 1 tbsp sugar, bring it to boil.

Cover with lid, change to medium-low heat and cook for 15 minutes.

Add sliced pork to pan, follow by lime juice and 200 ml coconut cream, stir to combine.

Cover with lid, cook for about 10 minutes or done.

Transfer to a big bowl, add remaining 100 ml coconut cream on top, then serve.

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