The Fastest Thai Curry

By Pailin's Kitchen · 20 min

Ingredients

Instructions

1. Rub the fish sauce and neutral oil into the sliced pork with your hands, separating pieces as you mix.
2. In a saute pan or wok over medium-high heat, reduce 3/4 cup coconut milk until thick and creamy.
3. Stir in the curry paste, lower heat to medium-low and cook a few minutes, stirring constantly, until the coconut oil separates from the paste. If it sticks, deglaze with a little of the remaining coconut milk.
4. Add the palm sugar and torn lime leaves and cook about a minute, until the sugar dissolves.
5. Add the pork and toss quickly with the paste, separating pieces. When the pork is about 50% cooked, add the remaining coconut milk and stir for one more minute, until mostly cooked through, then turn off the heat. Add a splash of water if it looks dry.
6. Stir in red pepper if using. Taste and add more fish sauce as needed, since paste saltiness varies by brand.
7. Plate, garnish with julienned lime leaves and extra red pepper if desired, and serve with jasmine rice.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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