Ingredients:
1 tablespoon peanut oil
2 tablespoons red curry paste
1 lb diced lean pork
1 cup coconut milk
1 cup corn kernels ( = 2 corn cobs, kernals removed)
1/2 cup fresh peas or 1/2 cup frozen peas
1 tablespoon fish sauce
2 teaspoons brown sugar
2 teaspoons finely grated lime rind
1/2 cup shredded Thai basil
Directions:
Heat oil in wok, add curry paste and stir fry for one minute.
Add pork, stir fry until lightly browned.
Add coconut milk and one cup water, bring to the boil.
Simmer for 15 minutes.
Add corn and peas to wok, cook for 5 minutes.
Add fish sauce, brown sugar, lime rind and basil leaves, toss well.
Serve with steamed rice.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.