Thai Red Curry of Pork with Peanut

The addition of peanut butter to red curry paste and coconut makes this a rich, satisfying dish. Like most Thai food, it features a balance of four elements: spicy, sour, sweet, and salty. It should be fairly spicy but you can adjust the heat level by adding more or less curry paste. I use prepared red curry paste I buy at my local Asian market but you can make your own. The peanut butter should be natural, i.e. without added sugar and preferably unsalted. Either smooth or crunchy is fine. I prefer to make my own coconut milk because I find it lighter than canned. If you use the latter, consider adding a bit of water to it. The pork should be fairly lean; I use sirloin but tenderloin would work equally well, albeit at higher cost. Serve modest portions over steamed jasmine rice.

(Recipe adapted from BBCGoodFoodShow.com)

Serves two generously

Ingredients

Pork

350 grams (12 ounces)

Unsweetened dried grated coconut

100 grams (1 cup)

Boiling water

600 milliliters (2½ cups), divided use

Vegetable oil

as needed

Red Thai curry paste

50 to 60 grams (3 to 4 Tablespoons)

Peanut butter

60 grams (2 to 3 Tablespoons)

Fresh coriander stalks, finely chopped

40 grams (½ cup)

Spring onion, thinly sliced

60 grams (small bunch)

Palm sugar or light brown sugar

15 milliliters (1 Tablespoon)

Lime juice

One lime, about 30 milliliters (2 Tablespoons)

Thai fish sauce

30 milliliters (2 Tablespoons)

Dry roasted unsalted peanuts

50 grams (⅓ cup)

Coriander leaves, chopped

for garnish

Method

Cut the pork into 25-mm (1-inch) cubes then slice each cube across the grain 3-mm (⅛-inch) thick.

Put the grated coconut with 250 milliliters (1 cup) of the water into a blender. Carefully blend on high speed for about a minute.

Heat a small amount of oil in a heavy pot (I use a cast iron chicken fryer). When hot but not smoking, strain in the coconut milk, reserving the coconut. Stir in the curry paste and peanut butter. Fry, stirring constantly until the water has been driven out and the oil starts to separate.

Stir the coriander stalks and spring onion into the mixture then fold in the pork. Stir fry for a few minutes until the pork has lost its exterior pink color.

Return the coconut to the blender jar, add the remaining boiling water, and blend on high speed for about a minute as before. Strain the milk into the pot and discard the coconut. The liquid should just cover the pork. If not, add a bit of water. Stir in the palm sugar, lime juice, and about half of the fish sauce. Reduce heat and simmer for 15 to 20 minutes or until the pork is tender. Check the seasoning and add a bit more fish sauce if it needs more salt.

Just before serving, stir in the peanuts. Ladle over hot jasmine rice and garnish with coriander leaves.

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