====== Thai Red Curry with Pork ======

^ Ingredient                    ^ Volume  ^ Unit   ^ Process                                                                                                                                                                                                                                       ^
| Boneless Pork Shoulder        | 1       | pound  | Cut into 1/4-inch-thick bite-size slices |
| Carrots                       | 1       | cup    | Sliced 1/8-inch thick on an angle        |
| Fresh Ginger                  | 3       | each   | 1/8-inch-thick slices                    |
| Coconut Milk                  | 13.5    | ounce  | In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes.\\  \\ It will get very thick and shiny and may or may not separate; either is fine.  |
| Red Curry Paste               | 1/4     | cup    | Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute.                                                                                                                                                                 |
| Chicken Stock                 | 1       | cup    | Whisk in the broth, sugar, fish sauce, and remaining coconut milk.\\ \\  Bring to a simmer over medium-high heat.                                                                                                                                 |
| Brown Sugar                   | 2       | tbl.   | :::                                                                                                                                                                                                                                           |
| Fish Sauce                    | 1       | tsp.   | :::                                                                                                                                                                                                                                           |
|                               |         |        | Add the pork, carrots, and ginger and continue to simmer, adjusting the heat as necessary.\\ \\  Simmer for 2 minutes.                                                                                                                            |
| Baby Corn                     | 1       | cup    | Add the baby corn and shiitakes and continue to simmer until everything is tender and cooked through, about 3 more minutes.                                                                                                                   |
| Shiitake Mushrooms            | 1       | cup    | :::                                                                                                                                                                                                                                           |
| Italian or Thai basil leaves  | 3/4     | cup    | Remove the curry from the heat. \\ \\ Season to taste with more sugar and fish sauce, and stir in the basil.\\ \\ Remove the ginger slices.                                                                                                            |
| Cucumber                      | 6       | each   | Garnish with the cucumber strips and cilantro leaves.                                                                                                                                                                                         |
| Cilantro Leaves               | 12      | each   | :::                                                                                                                                                                                                                                           |