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Red Curry with Pork Belly and Water Spinach | Gang Tay Po | แกงเทโพ
RACHEL COOKS THAI10Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Thai red curry paste (Gang Kua is best, but Gang Ped also works)
- 1 cup coconut milk
- 4 cups water
- 1 kaffir lime (fresh, sliced in half)
- 1 Tbsp. tamarind paste
- 1 Tbsp. fish sauce
- 1 tsp. palm sugar
- 3 cups spinach leaves (water, and stems, cut into 3 inch pieces)
- 1 cup pork belly (skin removed and sliced into thin pieces)
- 6 kaffir lime leaves (deveined and torn in pieces)
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