thai_red_curry_pork
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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. 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. | |
| boneless pork shoulder | 1 | pound |
thai_red_curry_pork.1600818780.txt.gz · Last modified: 2021/12/01 20:38 (external edit)