Creamy Coconut Pork Curry

Prepare all required ingredients.

Sear the pork over high heat until the outer surface is nicely browned and golden, then slice it into pieces.

In a pan, use low heat to sauté the curry paste and red curry paste until fragrant.

Pour in 200cc of coconut milk, mixing well with the warm curry pastes until thoroughly combined.

Pour in the remaining 200cc of coconut milk and the water, then bring the mixture to a boil.

Add the kaffir lime leaves to let their fragrant oils release into the simmering broth.

Add the sliced pork and shimeji mushrooms, cooking until everything is thoroughly done. Season with fish sauce and sugar to taste. Once finished, serve hot alongside a fried egg and a warm bowl of white rice.