5 tablespoons red curry paste, adjust to your taste (I used Thai kitchen brand)
1 medium onion, sliced thinly
3 garlic cloves, crushed
2 teaspoons fresh ginger, grated
300 ml coconut milk
200 ml coconut cream
50 ml water
1 teaspoon chicken stock, granuels
2 medium apples, peeled and sliced thinly
2 teaspoons lime juice
1 teaspoon fish sauce
400 g baby bok choy, trimmed and chopped (your choice I love this veg so I added it.)
1/2 cup Thai basil, chopped coarsely
Steps:
Heat 1 tablespoon oil in a large wok or pan, add pork, cook in batches until browned all over, add additional oil as needed, set pork to one side. I find you use about 2 tablespoons to cook the pork and that leaves 1 tablespoon for the onion.
Heat remaining oil in same cleaned pan, cook onion, paste, garlic and ginger, stirring until onion softens.
Add coconut milk, cream, water and stock, bring to the boil, reduce heat, simmer, uncovered 5 Min's.
Return pork to pan, add lime juice and fish sauce, stir to combine, add apples, simmer, covered, about 10 Min's, until apples soften and pork is cooked through.
About 5 Min's before the end add bok choy.
Remove from heat and stir in basil.
Serve over rice or bean sprouts for lower carb version.
