Thai Pork Red Curry

I love Thai food, and by no means am I a specialist at cooking it, but this is my take on a Thai Red Curry.


Ingredients:
350g      Pork neck cut into thin strips
2 tsp      Thai red curry paste
1 can     Coconut milk (400g)
1 cup     Sugar snaps/ Mangetout 
1 cup     Baby corn
1 cup     Shredded Cabbage
1 large   Red Onion
2 tbsp    Peanut oil
2 tbsp    Soy sauce
1 tsp      Fish sauce


Method:
Put a wok/pan on the stove to heat up on high.
Chop the vegetables, and thinly slice the meat.
When everything is chopped and ready to fry add the peanut oil and make sure it is hot (should smoke slightly).
Add the meat and stir fry for a couple of minutes.
Add the vegetables and stir fry for another minute.
Push everything to the side of the pan and add the red curry paste to the centre of the pan and fry for about 30 seconds.
Mix all the ingredients together in the pan.
Add the soy sauce and fish sauce.
Slowly add the coconut milk, so as to not cool the pan down too much. 
Once the coconut milk is all in and the pan is boiling, turn the heat down and simmer for 5 minutes .
Serve with noodles or rice.


Notes:
The quantity of the red curry paste is for a very nicely spiced dish, that the whole family can eat.  I on the other hand put 2 tablespoons instead of teaspoons, and it made for a very nice hot Thai curry!  Very happy with it!