INGREDIENTS
- 3 tablespoons curry paste thick.
- 200 grams pork, cut into thin slices.
- 1/2 cup thick coconut cream.
- 1/2 cup of coconut milk.
- 3 leaves
of bergamot thinly. - 2 red chillies chopped.
- ½ cup basil leaves.
SEASONING
- 2 tablespoons fish sauce.
- 2 tablespoons of sugar.
THE RECIPE
- Bring the coconut milk to a boil.
- Pour the pork and let simmer for 5 minutes over low heat.
- Book.
- In a skillet, heat the coconut cream and stir about 3 minutes with the curry paste.
- Fill with seasoning ingredients.
- Add leaves of bergamot, peppers and basil leaves.
- Bring to a boil and immediately remove from heat.
