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- pork neck: 450 g
- coconut milk: 400 ml
- Thai red curry paste (Kanokwan): 50 g (1 sachet)
- zucchini: 1 big or 2 medium (1 kg)
- red pepper red: 2/3 of medium one

1. Add coconut milk in a pan over medium heat, add curry paste and stir.
2. Cut meat into slices and fry on lard.
3. Add meat to the paste, add 150ml water and bring to boil. Then cover and set heat on low.
4. After 20 minutes add chopped zucchini
5. After another 20 minutes add chopped pepper. Uncover the pan and set heat to high.
6. Serve after another 20 minutes.