Tuesday, August 17, 2010

Thai Pork Red Curry

So first recipe inspired by my trip to Thailand is this red curry. A lot of the food i had in Thailand, i thought we had pretty good representation of here: pad thais, curries, the Thai salads. But the red curries in Thailand were so much better than what you can get here! Unfortunately it's a lot of work to produce the fresh coconut milk that makes them taste so special, so tinned will have to suffice. Don't use paste from a jar- it lacks the depth and subtlety of character that a fresh paste has.







Ingredients (Serves 8)



Red Curry Paste

  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tsp salt
  • 4 kaffir lime leaves
  • 20 dried red chillis
  • 2 tbsp chopped galangal
  • 5 shallots, chopped
  • 2 stalks lemon grass
  • 3/4 cup canola oil
  • 12 black peppercorns
  • 1 tbsp shrimp paste


Red Curry

  • 5 tbsp red curry paste (as above)
  • 1 tbsp chopped galangal
  • 2 red capsicums, thinly sliced
  • 2 tbsp fish sauce
  • 1kg pork fillet, thinly sliced
  • 2x400ml tins coconut milk
  • 4 red long chillis, chopped
  • 3 scallions, thinly sliced
  • 1 large handful green beans, ends trimmed
  • 4 kaffir lime leaves, thinly sliced
  • 3 tbsp canola oil
  • 2 tbsp palm sugar
  • 1 tbsp tamarind puree
  • 1 cup chopped coriander

Method


Curry Paste

In a dry pan, fry the cumin and coriander seeds until fragrant

transfer to a blender with all other ingredients
blend to a fine puree

Cook the puree over medium heat in a frying pan until old begins to seep out of the paste

Refrigerate until needed

Curry

Heat 1 tbsp oil in a wok over high heat until smoking
Add 1/3 the pork and fry until browned.

Remove from pan and repeat for remaining pork/oil in 2 more batches
Put the kaffir lime, galangal and paste in the wok and fry for 2 minutes or until oil is separating

Add the coconut milk, tamarind, palm sugar and fish sauce and bring to a boil

Add the pork, chillis, capsicums and beans and simmer for 5 minutes

Add the coriander and scallions

Serve over coconut rice

4 comments:

  1. Hi Daniel, This looks yummy! Did you do this at a cooking class in Thailand?

    ReplyDelete
  2. Thanks Joe! I unfortunately didn't get time to do a cooking class in Thailand. The paste came from a recipe in a cookbook i purchased over there. Was delicious!

    ReplyDelete

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