Pork curry - FineCooking.com

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Pork curry

By rfelumlee, member

Posted: November 23rd, 2012

This recipe was made with the Recipe Maker to create a customized Thai curry with your choice of curry paste, meats, vegetables, and garnishes. For a complete meal, serve with steamed jasmine rice or rice noodles. Created Using: Thai Curry
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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
3 1/8-inch-thick slices fresh ginger or galangal
1 lb. boneless pork shoulder, leg, or tenderloin, cut into 1/4-inch-thick bite-size slices
3/4 cup diced bell peppers (red, orange, or yellow)
3/4 cup sliced onions (1/2-inch-thick slices)
3/4 cup bite-size pineapple chunks
3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)
3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish
lime wedges, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

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.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the pork, onions, carrots, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and continue to simmer. After another 2 minutes, add the pineapple and simmer until everything is tender and cooked through, about 1 minute more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add 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 basil and lime wedges.

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