Thai red curry pork tacos with cabbage slaw and coconut crema

Mash the ground pork out of its tube shape.

Bring coconut milk to a boil and reduce so its fat can fry the paste; add a little more.

Add the red curry paste, mix and reduce until it sizzles and the coconut oil separates.

Add the pork and cook through; taste before seasoning, since curry paste is pre-salted.

Add the rest of the jar of paste and fish sauce; fry to cook the paste and add a little sweetness.

Add the diced water chestnuts, heat, and taste a final time.

Crema: dissolve cornstarch in water and add a splash of the slurry to coconut milk in a small frying pan; bring to a boil for full thickening, then season with a little salt and lime juice.

Yum dressing: pound Thai chilies with a little sugar, add lime juice and fish sauce in roughly equal parts and taste.

Add thinly sliced shallots and tomatoes to the dressing, then purple cabbage, green onions and half the cilantro; mix.

Heat the tortillas until slightly brown spotted; fill with the pork, slaw and tomatoes, drizzle with the coconut crema and garnish with cilantro.