My first time having this was at a Thai restaurant and it was so good that I knew I had to recreate it asap. As I was making this dish, I’ve learned that it’s important to have all the ingredients ready to go. I usually prep and clean as I cook, but this all comes together so quickly.

What makes this different from other curries? It’s tangy because of the lime.

This was also my first time using tamarind. A little bit goes a long way because you need to add water to turn it into paste. It has a sour and salty taste.

Ingredients

pork
morning glory
2 tbsp red curry paste
1 tbsp fish sauce
1 palm sugar
1 tsp tamarind paste
1 can coconut milk (or more)
1/2 lime
3 kaffir lime leaves

Directions

1. Prep tamarind: soak in warm water and mix.
2. Fry the curry paste first and then add in coconut milk. Continuously stir until it thickens and is thoroughly combined.
3. Mix in palm sugar, tamarind paste, fish sauce.
4. Add in pork and morning glory to cook.
5. Add more coconut milk, if needed. At the end, squeeze some lime and throw the lime in as well. Add in the kaffir lime leaf and big spicy red peppers. After mixing them all in, it’s ready to serve.