Red Curry of Pork with Young Corn

Serves:4-6

Ingredients:

500g lean pork

1 tablespoon oil

3 tablespoons Charmaine Solomon’s Red Curry Paste

1 ½ cups coconut milk

½ teaspoon kaffir lime rind, grated

2 or 3 kaffir lime leaves

2 tablespoons fish sauce

10 fresh basil leaves

1 or 2 red chillies sliced

1 × 425g can young corn cobs, drained

3 or 4 citrus leaves, washed

sliced red chillies

Method:

Thin and dice the pork. Heat the oil and fry the red curry paste until fragrant. Add the pork pieces and stir-fry until the colour has changed. Stir in coconut milk, lime rind and leaves. Stir until boiling. Reduce the heat and simmer for 35 minutes or until the pork is tender, stirring occasionally and adding extra coconut milk if required.

When pork is tender, stir in fish sauce, basil, chillies and corn. Cook for another 5 minutes.

Serve wuith steam rice. Garnish with citrus leaves, thinly sliced and extra sliced chillies.