Instructions
1. Prep: Slice all vegetables, chiles, pork, lime leaves, and basil. Keep everything ready before cooking.
Cook Vegetables: Heat a wok over high heat. Stir-fry onion and bell pepper until lightly browned but still crisp. Remove and set aside.
2. Crack Coconut Milk: Add only the thick cream from the top of the coconut milk can. Cook until thickened and lightly caramelized.
3. Bloom Curry Paste: Stir in curry paste until fragrant. Add chiles.
4. Cook Pork: Return vegetables to the wok. Add pork and stir-fry until coated and nearly cooked through.
5. Finish Curry: Add palm sugar and let it melt. Stir in the remaining coconut milk and fish sauce (if using). Simmer briefly until pork is fully cooked and flavors combine.
6. Add Herbs: Stir in Thai basil and kaffir lime leaves. Simmer for 30–60 seconds only.
Serve: Taste and adjust sweetness, saltiness, and heat. Serve over white rice.
Notes:
Kaffir lime leaves and Thai basil are absolutely essential for authentic flavor.
For a milder curry, use fewer chiles or add more coconut milk.
A very hot wok and high heat produce the best results.
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Ingredients
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Bell Red Pepper1
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Maesri Panang curry paste1 can
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Onion1
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Pork Tenderloin (Beef or smoked pork butt also work)1 pound
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Thai Basil1 cup
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Thai Coconut Milk1 can
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Thai Fish sauce (optional, to taste)1 tablespoon
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Thai bird's-eye chiles (optional, can also use other hot peppers or seasoning)5 small chilies
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Unrefined Thai Palm Sugar2 tablespoons
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Kaffir lime leaf (More if frozen)6 leaves