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Ingredients
US|METRIC
4 SERVINGS
- 250 mL coconut cream
- 3 Tbsp. vegetable oil
- 200 grams red curry paste
- 4 kaffir lime leaves (fresh)
- 3 Tbsp. fish sauce
- 2 Tbsp. palm sugar (grated)
- 500 mL coconut milk
- 1 pork belly (crisp roasted, cut into 3cm chunks, see pork belly recipe, below)
- 3 red chillies (long, halved lengthwise and deseeded)
- 10 cherry tomatoes (cut in half)
- 1 handful Thai basil leaves (sweet)
- 1 lime (to squeeze)
- jasmine rice (steamed, to serve)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat570 |
| % DAILY VALUE |
| Total Fat63g97% |
| Saturated Fat47g235% |
| Trans Fat0g |
| Cholesterol |
| Sodium1070mg45% |
| Potassium730mg21% |
| Protein7g |
| Calories from Fat570 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber5g20% |
| Sugars11g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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