Thai coconut curry with sweet and spicy sticky pork. Using a store bought thai red curry paste would have been quicker, but homemade is infinitely better.
For the curry paste (enough for 2-3 curry portions):
3 dried birdseye chillis
1 fresh green chilli
2 tablespoons fish sauce
1 tablespoon tomato puree
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cinnamon
4 garlic cloves
1 thumb sized piece of ginger
2 tablespoons coconut cream
Juice of half a lime
1-2 tablespoons fresh coriander
Blend all together or crush all together in a pestle and mortar. If I had lemon grass in, I would have also added a stalk.
Curry (serves 2):
In a wok or high walled frying pan, ot just a sauce pan if that is all you have. Add 1 chicken or pork stock + 100 ml of water, then add half a can of coconut cream+milk (stirred so the milk and cream have combined)' I then added half a red onion roughly chopped in medium sized chunks and a yellow bell pepper I had spare. If you have bean sprouts, add a handful. I then added a nest of rice noodles and cooked on high heat, then add your curry paste and stir to combine all well. Reduce heat to low while cooking pork.
In a frying pan or wok cook bite sized pieces of pork until starting to brown then add 2 minced garlic cloves, a teaspoon of minced ginger and 1 red chilli Finley diced, 1 tablespoon fish sauce, 1 tablespoon of sriracha 3 tablespoons sugar. Mix well, allow to cook for a minute or so then add 100ml water and allow to bubble away until a sticky sauce forms. Plate over noodles and add spring onions and lime.
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