Mu Pad Prick Gang Dang
pork in red curry sauce

100 gr pork
2 tbsp red curry past (see recipe)
200 ml coconutmilk
100 ml water
50 gr snake beans
50 gr green aubergine
1 tbsp fishsauce
1 tsp palmsugar
1 tsp salt

Cut the meat into small pieces and the aubergine and the snake beans in 3cm long pieces. Heat in a pan half of the coconut milk and dissolve the curry past in it. Add the meat and cook it slowly. Add the fishsuce, the palmsugar, the salt, the remaining coconutmilk and the water. Then add the vegetables and cook it slowly until done.

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