Red pork curry
Thai food has become so popular in recent years that most ingredients can be found in your local supermarket.
serves 4 – 6
- 2 lb /900 g boned pork shoulder sliced
- 3 cups coconut milk
- fresh red chiles 2, seeded and sliced
- 2 tbsp Thai fish sauce
- 2 Tsp brown sugar
- 1 large red bell pepper, seeded and sliced
- 6 kaffir lime leaves, shredded
- shredded fresh mint leaves a ½ bunch
- shredded Thai basil leaves ½ bunch,
- Red curry paste
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp black or white peppercorns
- 1 tsp salt
- 5-8 dried hot red chiles
- 3-4 shallots, chopped
- 6-8 garlic cloves
- 2-inch/5 cm piece of fresh ginger root chopped
- 2 tsp kaffir lime rind or 2 kaffir lime leaves
- 1 tbsp ground red chili powder
- 1 tbsp shrimp paste
- 2 lemongrass stalks, sliced thinly
Red pork curry
1. To make the red curry paste. grind the coriander seeds. cumin seeds peppercorns, and salt to a fine powder in a mortar with a pestle. add the chiles one at a time. according to taste, until ground.
2. put the shallots, garlic, ginger root, kaffir lime rind or leaves, chili powder, and shrimp paste in a food processor process for about 1 minute. add the ground spices and process again. adding water, a few drops at a time, continue to process until thick paste forms. scrape the mixture into a bowl and stir in the lemongrass.
3. put about half the red curry paste in a large deep heavy skillet with the pork cook over medium heat. stirring gently, for 2-3 minutes until the pork is evenly coated and begins to brown.
4. stir in the coconut milk and bring to a boil. cook, stirring frequently, for about 10 minutes. reduce the heat, stir in the chiles, Thai fish sauce, and brown sugar, and simmer for about 20 minutes add the red bell pepper and simmer for a further 10 minutes.
5. chop the lime leaves and add to the curry with half the mint and basil, transfer to a serving dish, sprinkle with the remaining mint and basil, and serve the curry with the rice.
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