Friday, May 27, 2011

Thai Pork in Red Curry

My family loved this dish and it tasted like I called out for Thai take-out.  What made it even more fantastic was I controlled the amount of oil and ingredients in the dish and it cost to feed a family of four what one dish from a restaurant would cost.  This is a real winner when it comes to cooking Thai food at home.

Here are the ingredients you will need to make our own Red Curry Sauce:
6-8 dry red chilies (softened in a 1/4 cup of warm water)
1 small onion (red, white or scallion) coarsely chopped
2 Thai chilies
3-4 cloves of garlic coarsely chopped
2 inch piece of ginger coarsely chopped
1 stalk of lemon grass (the inner lower section) coarsely chopped
lime rind (use a vegetable peeler and gently peel just the top green layer)
4 Tbs of fish sauce (this is the salt for the entire dish)
2 Tbs of paprika
1 tsp of cumin
1/2 tsp turmeric
Blend in all the above ingredients (including the water that you soaked the red chiles) in a blender or some sort of liquidizer until it forms a paste.  


         Slice 2lbs of lean pork into bite size pieces





In a wok, add 1 Tbs of canola oil on medium heat and get it hot.  Add the Red Curry Paste and 1 small cinnamon stick and  fry for 3-4 minutes stirring occasionally.  

Add the pork to the wok and increase the heat to medium- high.  Toss the meat with the red curry sauce well and continue to stir fry for 15 minutes.   After about 5 minutes of cooking, you can add some liquid by putting 1/2 cup of water in your blender or liquidizer and wash out all the remaining red curry paste and adding it to the wok.  After 15 minutes, the pork should be fully cooked.

Add your desired stir-fry vegetables at this point. I simply added sliced green bell pepper and a can of drained baby corn. But you can add mushrooms, zucchini etc...  Cook the ingredient for 1-2 minutes if you want the veggies tender crisp.  If you like them softer, cook until it reaches the texture you like.

Add one cup of coconut milk (about 1/2 a can) to the wok.  Stir well and cook for 3-5 minutes.

Add the juice from half a lime and taste for salt here.  If you need more fish sauce you can add some more (a little at a time) until you get the desired salt flavor.   Your dish is done and you can turn off the stove and serve.

Serves 4-6 people.  Serve with rice.  Enjoy. : )



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6 comments:

  1. The curry looks flavoursome and satisfying! Love those baby corns in it.

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  2. Oh yum! This looks 100 time better than take out! I love Thai curries and I never know how to make them! Thanks for sharing this!

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  3. I made my first curry from scratch yesterday with excellent results. It was Indian, but tonight I'm going to try Thai.

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  4. Bravo! I've never made my own red curry sauce, but now I'm going to have to give it a try. I didn't realize it was that easy. Thank you for sharing the recipe and that gorgeous dish.

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  5. How'd ya know I'm a sucker for Thai curry too? You like read my mind.

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  6. I miss working with these ingredients! Red thai chillis, lemon grass and fish sauce, reminds me when I cooked at Spice Market NYC. At least now I have a wonderful recipe to refer to, thanks so much for sharing! =]

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