INGREDIENTS:

7 oz. pork (thinly slice)
1 cup zucchini (cut a bite size)
1 cup green bean (cut thinly stripe)
1 cup snap pea
½ cup red pepper (cut cube)
½ cup chicken broth
2 each kaffir lime leaves
2 each. red chili (discard seeds)
2 tbsp. chili in oil paste
2 tbsp. red curry past
2 tbsp. oyster sauce
2 tbsp. fish sauce
1 tbsp. sugar coconut
1 tbsp. tamarind sauce
1 tbsp. olive oil

 PREPARATION:

1. In a small bowl, mix fish sauce, coconut sugar, oyster sauce, tamarind sauce and set aside.
2. In a sauce pan add olive oil with medium heat setting, and then add red curry and chili in oil past, stirring until fragrant.
3. Add mix season sauce that previously set aside, continuously stir fried for a few minutes and then add pork and stir for a few minutes.
4. Add zucchini, green bean, snap pea, red pepper and stir until mix well.
5. Add chicken broth and stir thoroughly for a few minutes.
6. Place onto the serving dish and garnish red chili.

Make 2 servings.