Pork in Dry Curry
|300||grams||belly pork, thinly sliced|
|3||tablespoons||red curry paste|
|1||tablespoon||coarsely cut bergamot leaves|
|2||tablespoons||fresh green peppercorns|
|2||red and green chillies, sliced|
Mix well red curry paste, coconut cream and cooking oil in a deep dish, cover loosely with kitchen paper and cook at High (600-700 Watts) until aromatic for 3 minutes. Add pork and stir in fish sauce and palm sugar, cook, covered for 3 minutes. Toss in bergamot leaves, fresh green peppercorns, green and red pepper and basil leaves and cook for 1 minute more.