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PREPARATION-.
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De-bone the pork loin and cut up into bite size pieces, set aside.
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Cut the long Chinese Okra vegetable in half and then cut away the tough outer skin, the cut into bite size pieces, set aside, and/or clean, cut up and use other vegetables.
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Chop up the basil leaves and leave several whole pieces(4 plus) for garnish, set aside.
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Use a small not very hot pepper, remove the seeds, cut up, set aside.
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Chop the anchovies into small pieces, set aside.
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COOKING INSTRUCTIONS-.
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Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
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Add 1/2 to 3/4 cup of the coconut milk, lower heat and simmer for several minutes.
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Add the pork, until thoroughly cooked.
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Add the basil leaves, hot pepper, anchovies, sugar, peanut butter and simmer a few minutes more.
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Place hot soup into individual bowls and garnish with a whole basil leaf or two.
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Serve with rice and enjoy!
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NOTES-.
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Using 1 tablespoon Thai Curry Paste is hot enough, more will make it very hot and also if you use a hot pepper as well. You can also marinate the pork with lime juice and chopped up garlic for several hours or overnight in the refrigerator... this will tenderize the pork.
