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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add first 9 ingredients to food processor and pulse until it becomes a paste. | 2. Combine coconut cream and milk in a bowl. | 3. Pour 1/2 the mixture into a wok and cook over high heat for 6-8 minutes or until oil begins to separate. | 4. Add curry paste and cook for 3 minutes or until fragrant. | 5. Add pork to wok and stir-fry for 5-10 minutes or until cooked. | 6. Add remaining coconut mixture and bring to the boil. | 7. Stir in Soya Sauce. Simmer for 2-3 minutes. | 8. Add 1/2 the basil leaves. | 9. Serve curry scattered with remaining basil on top of rice noodles or rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red chili pepper	4	teaspoons		5.0	1.1012	0.2338	0.055
coriander seed	4	teaspoons		21.456	3.9593	0.8906	1.2794
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
lemon zest	2		grated	-	-	-	-
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
onion	1			28.0	6.537999999999999	0.77	0.07
garlic clove	6			-	-	-	-
lime juice zest	2		juice grated	-	-	-	-
hot paprika	2	tablespoons		-	-	-	-
coconut	1	cup	creamed	283.2	12.184000000000001	2.6639999999999997	26.791999999999998
coconut milk	13 1/2	ounces		880.2517	21.2026	8.7642	91.24
thai red curry paste	1/3	cup		-	-	-	-
pork tenderloin	2	lb	cubed	988.8480000000001	0.0	190.0584	19.6862
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.