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Varkenscurry, Thai-style gele
2 lepels olie

2 dungesneden sla-uitjes

1 dungesneden teen knoflook

500 g varkensvlees in blokjes

1 aubergine in blokjes

400 ml kokosmelk

3 gescheurde kaffir lime blaadjes

2 thl gele of groene thaise currypasta

150 g shii-take in plakjes

blik (220 g) waterkastanjes, uitgelekt

2 lepels lichte sojasaus

1 thl vissaus

een handje basilicum

2 limoenen in partjes
  • Omschrijving recept: Varkensvleesgerechten; Thais
  • Bron: Ainsley Harriott

Bereiding

1. Heat the oil in a large pan and cook the salad onions and garlic for 2 minutes. Add the pork and aubergine and stir-fry for 3-4 minutes until pork turns creamy white.

2. Stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes.

3. Add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes. Stir in the soy sauce, fish sauce and fresh basil leaves.

Serve with plain rice and lime wedges for squeezing over.

Notities



"Great recipe, tastes gorgeous, quite hot. Works just as well with chicken breasts instead of pork and the green curry paste.

" David Seager