Instructions: First, prepare the curry paste and coconut milk seperately. Add the paste with some of the cream form the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, shallots, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.

Add pork, stir fry 3 minutes until browned and add the curry paste/coconut milk mixture.

Add the rest of the coconut milk, coriander leaves, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat. Simmer 20 minutes until pork is tender.

Add peas, simmer 5 minutes until tender.

Yield - 4 cups

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