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Title: Gaeng Ped Moo (Red Pork Curry)
Categories: Pork, Thai
Yield: 1 Batch

1/2 c Coconut cream (125 ml)
1 tb Red curry paste
12 oz Pork tenderloin (350 g);
- cut into bite-sized pieces
1/3 c Pea-sized eggplants (90 ml)
- (optional)
1 1/2 c Thin coconut milk (375 ml)
1 1/2 tb Fish sauce
1 ts Sugar
5 Kaffir lime leaves; halved
1 Fresh red chili;
- thinly sliced
1/2 c Thai basil leaves (20 g)
- (optional)

Bring the coconut cream to a boil in a saucepan over medium heat,
stirring constantly. Add the red curry paste, pork, eggplant, and
coconut milk. Stir well and simmer over low heat until done, about
15 minutes.

Add the fish sauce, sugar, kaffir lime leaves, and chili. Stir and
heat through, then remove from heat and garnish with basil.

Recipe by The Food of Thailand, Sven Krauss, 2015

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