Thai Red Curry with Pork
Fresh baby corn, carrots and strips of cucumber for garnish all add a pleasantly crunchy texture to this 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
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
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, 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.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 110
, pp. 81
March 3, 2011