Red pork with curry
4 servings
25 minutes
Red pork with curry is a vibrant and spicy dish of Thai cuisine infused with the aromas of coconut, lime, and spices. Its roots delve deep into Thai culinary traditions where curry plays an important role by combining rich flavors and sweet-spicy notes. Tender pork is simmered in coconut milk with red curry paste, acquiring a rich taste with a spicy hint. Fish sauce and sugar provide the perfect balance to the sauce while fresh chili pepper adds the desired heat. Basil leaves and bamboo shoots complete the picture by adding freshness and texture. The dish is served with rice that absorbs the sauce beautifully, creating a harmony of flavors. It’s a true gastronomic symphony for lovers of Eastern cuisine and bold aromas.
1
Fry the curry paste in olive oil over medium heat in a wok or regular pan. Add 0.5 cup (125 ml) of coconut milk and kaffir lime leaves, soaked in water for 10 minutes and chopped. Simmer for a few minutes, stirring occasionally.
- Red curry paste: 3 tablespoons
- Vegetable oil: 3 tablespoons
- Coconut milk: 500 ml
- Lime: 15 g
2
Add diced pork and fry for 5 minutes until the liquid evaporates and the sauce thickens. Pour in the remaining coconut milk, sugar, and fish sauce. Simmer until the pork is cooked.
- Pork: 500 g
- Coconut milk: 500 ml
- Sugar: 1 teaspoon
- Fish sauce: 2 tablespoons
3
Try adding a bit more fish sauce or sugar. The sauce should be spicy-sweet; if it's not spicy enough, add some fresh chopped chili pepper. Add the vegetables a few minutes before serving. Cook for another minute, remove from heat, and stir in the chopped basil leaves. Serve with rice.
- Fish sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Bamboo shoots: 50 g
- Basil leaves: 1 tablespoon