thai_red_curry_pork
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. |
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| 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 |
thai_red_curry_pork.txt · Last modified: 2021/12/01 20:38 (external edit)