Red curry with pork fillet

Thai dish

Ingredients for 4 people
1 pork fillet (450 to 500 g)
2 tablespoons oil
2 tablespoons red curry paste
150 ml coconut milk
1-2 tablespoons Nam Pla (or Nuoc Mam, fish sauce)
2 tablespoons palm sugar
1 chilli
2 kaffir lime leaves
A few basil leaves

Preparation
Cut the pork fillet into bite-sized pieces, removing most of the fat. Heat the oil in a wok, add the red curry paste and stir-fry, then pour in the coconut milk and bring to the boil. Add the meat and stir in the palm sugar and fish sauce. The meat will cook quickly. Finally, add the finely chopped chilli and the kaffir lime and basil leaves.

Serve with rice.

Enjoy your meal.