17 September 2012
Heat up a large wok and add a ¼ of the coconut milk. Add to that the curry paste and mix well. You want the paste to be dry but not to sick and burn
Keep adding the coconut milk every minute or so. There should be some oil coming from the paste
After about 5 minutes from when you started cooking the milk should bubble. Add the meat at this point. Cook the meat for 5-7 minutes until it is cooked
Add the lime leaves, fish sauce, and sugar and fry for a further 4-5 minutes. The consistency of the curry should be quite dry. If it’s too dry add more coconut milk
Serve it with jasmine rice.
Preparation time: 10 minutes; Cooking time: 20 minutes; Serves 4