Red curry paste:
8 long dried red peppers rehydrated
-3 red bird peppers
-1/2 teaspoon salt
-the zest of a combava
-1 teaspoon finely chopped galangal
-1 teaspoon of chopped roots of coriander
-3 tablespoons finely chopped garlic
2 tablespoons finely chopped shallots
-3 tablespoons of oil
2-3 tablespoons of red curry paste
-1 liter of coconut milk “special kitchen
-600 to 800g of pork (I used half loin and half pork)
-1 fresh pineapple
-10 kaffir leaves
-10 Thai basil leaves
-1 or 2 tablespoons of fish sauce (nuoc nam)
-30 to 40g of palm sugar
Start by soaking the dried red peppers in hot water for one hour.
Take them out and remove the seeds and the top attachment. Drain well.
the curries Thai do not take all their flavors than with sugar and fish sauce. It’s like the salt and pepper of curries. It is therefore necessary to taste and rectify with these two elements!