Taste of Thailand Red Curry Pork (Manang Muu)

• 4 teaspoons dried red chili peppers
• 4 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 2 lemons, zest of, grated
• 2 teaspoons grated fresh ginger
• 1 small onion
• 6 garlic cloves
• 2 limes, juice and zest of, grated
• 2 tablespoons hot paprika
• 1 cup creamed coconut
• 13 12 ounces coconut milk
• 13 cup homemade Thai red curry paste
• 2 lbs pork tenderloin, cubed
• 2 tablespoons soy sauce
• 12 cup fresh basil, chopped

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.
8. Simmer for 2-3 minutes.
9. Add 1/2 the basil leaves.
10. Serve curry scattered with remaining basil on top of rice noodles or rice.

red chili peppers, coriander seeds, cumin seeds, lemons, ginger, onion, garlic, zest of, hot paprika, creamed coconut, coconut milk, red curry, pork tenderloin, soy sauce, fresh basil

Taken from www.food.com/recipe/taste-of-thailand-red-curry-pork-manang-muu-248623 (may not work)