Red Thai Curry with Pork Fillet and Sweet Potatoes
In this version of an Thai classic we used sweet potatoes to make the curry very creamy. In combination with thin slices of pork loin you can create a very special meal to surprise your guests. Use coconut cream instead of milk to make the curry even more creamy.
600 g pork filet, cut in 1 cm slices
3 tbs red curry paste
2 tbs peanut oil
1 onion, cut in rings
4 tsp chopped ginger
500 g sweet potato, diced
400 ml coconut milk
200 ml veggie stock
4 kaffir lime leaves
1 stalk lemongrass
1 tbs fish sauce
Fresh Thai basil leaves for serving
Heat oil in a saucepan and stir fry ginger and onion until onion is golden brown.
Deglaze with coconut milk and veggie stock. Stir in red curry paste and bring to a simmer.
Add potato dice, lemongrass and kaffir limes leaves. Simmer for 8 minutes.
Now add pork fillet slices and simmer for 4 more minutes.
Taste with fish sauce and serve with rice and fresh Thai basil leaves.
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