Cha-Plu leaves coconut milk curry with pork

Hello friends, coconut milk pork curry with betel leaves. This menu, it has been a long time since I have eaten betel leaves. This menu is not only delicious, but also rich in nutritional value from vegetables that I grow myself. This makes me confident that I am eating safe and healthy food. In addition, cooking by myself also creates happiness and pride for myself. Before, I planted betel leaves in the garden behind my house. And in that area, there is flowing water, making the betel leaves abundant. The origin of this menu Every time I eat coconut milk pork curry with betel leaves that I make myself, I can't help but think of my childhood. My grandmother often made pork curry with betel leaves for me to eat regularly. The taste of my grandmother's curry is still in my mind.

Ingredients and Ingredients

Pork cut into bite-sized pieces
Cha-Plu leaves
Red curry paste
Coconut milk
Water
Palm sugar
Salt
Fish sauce

My husband peeled the coconuts from my backyard garden. Then I took out the coconut meat and put it in a blender.

Blend for about 5 minutes to get thick coconut milk.

When the coconut meat is finely ground, then squeeze out the coconut milk and coconut cream and set aside.

How to do

Put the coconut milk on the stove, then add the curry paste and wait until it boils.

Add the pork and wait until it is cooked. Use a spatula to gently stir it.

Then add the chopped betel leaves and use a spatula to press the betel leaves into the soup. Season to taste. Then, let it boil again and it's done. This menu is very easy to make. For friends who like spicy flavors, you can add chili peppers.

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See you again and thank you for everyone.

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