Red Curry Sauce:
6-8 dry red chilies (softened in a 1/4 cup of warm water)
1 small onion (red, white or scallion) coarsely chopped
2 Thai chilies
3-4 cloves of garlic coarsely chopped
2 inch piece of ginger coarsely chopped
1 stalk of lemon grass (the inner lower section) coarsely chopped
lime rind (use a vegetable peeler and gently peel just the top green layer)
4 Tbs of fish sauce (this is the salt for the entire dish)
2 Tbs of paprika
1 tsp of cumin
1/2 tsp turmeric
For Stir Fry:
2lb lean pork loin
bunch green scallions
Asian stir fry vegetables: green pepper, baby corn, etc...
Blend in all the above ingredients (including the water that you soaked the red chiles) in a blender or some sort of liquidizer until it forms a paste.
well and continue to stir fry for 15 minutes. After about 5 minutes of cooking, you can add some liquid by putting 1/2 cup of water in your blender or liquidizer and wash out all the remaining red curry paste and adding it to the wok. After 15 minutes, the pork should be fully cooked.
add mushrooms, zucchini etc... Cook the ingredient for 1-2 minutes if you want the veggies tender crisp. If you like them softer, cook until it reaches the texture you like. Add one cup of coconut milk (about 1/2 a can) to the wok. Stir well and cook for 3-5 minutes.
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