Red Curry Paste – 1 tblsp
Coconut Cream – 125 ml
Pork Tenderloin – 350 gms, cut into small pieces
Thin Coconut Milk – 1 1/2 cups
Fish Sauce – 1 1/2 tblsp
Sugar – 1 tsp
Kaffir Lime Leaves – 5, halved
Red Chilli – 1, thinly sliced
Thai Basil Leaves – 1/2 cup

1. Heat a pan over medium heat.
2. Add the coconut cream and bring to a boil.
3. Add the red curry paste, pork and coconut milk.
4. Stir well and let it simmer over low heat for about 15 minutes.
5. Add the fish sauce, sugar, lime leaves and red chilli.
6. Stir and cook for a minute or two.
7. Remove from heat.
8. Garnish with basil leaves.
9. Serve hot.

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