Pork with Basil,

– or topside 20 slice Thai basil 1 small small e can coconut milk, 200 ml – Gäng Gäng ng Panaeng

Cut the pork diagonally to the grain into narrow slices. Rinse the bell bell pepper, remove the stem, seeds and white ribs and cut into very fine strips. Rinse the lemon leaves and cut them into very fine strips. Remove a tablespoon of the thick part of the coconut milk and set aside. Pour the rest into a saucepan and bring to the boil.

Mix in the curry paste and gently bubble for about a minute. Add the pork slices, fish sauce, sugar and lemon leaf strips. Cook the dish over low heat until weak, about five minutes. Pour into a suitable baking dish, garnish with the basil leaves, bell pepper strips and reserved coconut milk. Variation: for a change, likewise take 500 g of ready-to-cook crab tails once. The cooking time remains on the spot

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