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Table of Contents
Thai Red Curry with Pork
| Ingredient | Volume | Unit | Process |
|---|---|---|---|
| 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. t 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. | |
| boneless pork shoulder | 1 | pound | |
| carrots | 1 | cup | |
| fresh ginger | 3 | each | |
| baby corn | 1 | cup | |
| shiitake mushrooms | 1 | cup | |
| Italian or Thai basil leaves | 3/4 | cup | |
| Cucumber | 6 | each | |
| fresh cilantro leaves | 12 | each |
Ingredients
1 (13.5- to 14-oz.) can coconut milk 1/4 cup red curry paste 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth 2 Tbs. light brown sugar or light brown palm sugar; more as needed 1 tsp. fish sauce; more as needed 1 lb. boneless pork shoulder, cut into 1/4-inch-thick bite-size slices 1 cup sliced carrots (sliced 1/8-inch thick on an angle) 3 1/8-inch-thick slices fresh ginger or galangal 1 cup bite-size pieces fresh baby corn 1 cup stemmed, halved or quartered shiitake mushrooms 3/4 cup loosely packed fresh Italian or Thai basil leaves Cucumber strips or wedges, for garnish Whole fresh cilantro leaves, for garnish
Preparation
Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
Add the pork, carrots, and ginger and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the baby corn and shiitakes and continue to simmer until everything is tender and cooked through, about 3 more minutes.
Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the cucumber strips and cilantro leaves.