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Thai Red Curry

Thai Red Curry - with Pork

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Ingredients Method

Ingredients
  

  • Cooking Oil
  • 1.5 Tbsp Lemongrass, finely chopped
  • 2-4 Tbsp Red curry paste Adjust depending on heat
  • Ginger - thumb sized piece sliced into tiny batons
  • 3 cloves Garlic minced
  • 500 - 600 grams Pork, cut into bite sized pieces Substitute chicken
  • 1 Tin Coconut cream (400g)
  • ½ cup Chicken stock
  • 4 Kaffir lime leaves
  • 1 Tsp Peanut butter
  • 1 Tbsp Brown sugar
  • 2 Tbsp Fish sauce
  • 6 leaves Thai water spinnach
  • Coriander and Thai basil to serve

Method
 

  1. Heat a splash of oil in a saucepan and soften lemongrass for about a minute. Add curry paste, ginger, garlic and saute for another minute or so. Add pork and fry until coloured. Add most of the tin of coconut cream, chicken stock, lime leaves, and peanut butter. Reduce heat and gently simmer for about 15 minutes.
  2. Add brown sugar and fish sauce - stir to combine. When ready to serve add the last bit of coconut cream, coriander, basil and water spinnach. Remove kaffir lime leaves.
  3. Serve in small bowls alongside jasmine rice. Garnish with a little corianader and a sprig of Thai basil.