Red Curry Pork with Chinese Okra (Paneang-Moo-Sai-Buab-Liyam)

Normally paneang has meat, and not vegetables. As for me, I love to use vegetables with most meal. Besides being very healthy, vegetables contribute to make my meals more delicious.

Ingredients:

7 oz. pork loin (sliced into bite size pieces)
2 cups Chinese okra
1 cup coconut milk
1 cup sweet basil leaves
2 each red hot chili peppers (cut into lengthwise pieces and discard the seeds)
2 tbsp. olive oil
3 tbsp. paneang curry paste
2 tbsp. palm sugar
2 tbsp. fish sauce
1½ tbsp. peanut butter
1 tsp. cumin powder
1 tsp. coriander powder

Garnish:
¼ cup coconut cream
2 tbsp. rice flour

Preparation:
1. Heat the olive oil in a saucepan using a medium high heat setting, then add the curry paneang paste, coriander powder and cumin powder. Stir for a few minutes.
2. Reduce the heat and add the coconut milk a little at a time while stirring, then let simmer for a few minutes.
3. Add the pork and Chinese okra and stir occasionally until thoroughly cooked.
4. Add the fish sauce, palm sugar and peanut butter, then stir until mixed very well.
5. Add the sweet basil and red hot chili peppers, then stir until thoroughly mixed together, turn off the heat and transfer to a bowl.
6. Prepare the garnish by mixing the coconut cream with the rice flour, then heat until warm and pour over the top of the paneang.

Make 3 Servings
---------------------------------------------------------------------
Special thanks info : http://www.trycookingthai.com/