Thai Pork and Vegetable Curry
A coconut milk-based Thai red curry recipe that is quick, easy, and delicious. Give the pork loin a 10-minute chill in the freezer; that will make it easier to slice thinly. Because the meat is cooked quickly in a flavorful sauce instead of being seared, the thin slices stay moist. Red curry paste: It is best to taste it before you stir it into the curry, and add only as much as you can handle, heat-wise. Instead of pork, you can use chicken, fish or shrimps. For a vegetarian version, serve it on its own.
Ingredients
- 1 lb (450 g) sliced pork tenderloin
- 3 Tbsp canola oil
- 1 Tbsp fish sauce
- 2 tsp sugar
- 1 large garlic clove, finely minced
- 1 tsp green Thai chile or jalapeno, finely minced
- 1 tsp minced fresh ginger
- 1/2 medium-size red pepper, coarsely chopped
- 1/2 medium-sized green pepper, coarsely chopped
- 1 medium-sized red onion, coarsely chopped
- 1 medium-sized potato, peeled and cut into 1-inch (2,5 cm) cubes
- 2 cups (200 g) cauliflower florets
- 3/4 cup (110 g) carrots, sliced into 1/2 inch (1,2 cm) rounds
- 1 tsp turmeric
- 1 1/2 tsp red curry paste, or to taste
- about 1 2/3 cups (380 ml) canned coconut milk
- 2 Tbsp fresh cilantro (coriander leaves), coarsely chopped
- salt to taste
- lime quarters for garnish (optional)
Preparation
In a bowl, mix sliced pork with 1 tablespoon of canola oil, fish sauce, sugar, garlic, Thai chile or jalapeno, and ginger. Coat well and set aside to marinate while you prepare the vegetables.
Bring well-salted water to a boil in a saucepan large enough to hold the cauliflower florets, the diced potato, and carrot slices. Cook cauliflower first, as it gets softer much quicker than the potatoes and carrots. It will cook in about 2-3 minutes. Remove cauliflower from the cooking water at this point with a skimmer or cook it separately. Set aside. Continue cooking the potatoes and carrots for 5-8 minutes or until they offer no resistance when pierced with a knife. All vegetables will continue cooking in the coconut milk, later on.
Add 1 tablespoon oil to the wok and heat it over medium-high heat. Stir-fry pork slices for 2 to 4 minutes or until meat starts to lose its raw color. Add turmeric and red curry paste stirring well. Adjust the “heat” to your taste. Transfer to a plate and keep it warm.
Add remaining tablespoon oil to the wok and stir-fry the diced red onion and peppers for a couple of minutes or until crisp-tender. Add the pork, cauliflower, potato, and carrot to the pepper mix. Stir it well. Add coconut milk and simmer over medium low heat until the coconut milk has reduced and thickened a bit. Adjust seasoning if necessary.
Sprinkle with cilantro (coriander leaves) and serve on its own or with rice. Serve each dish with a lime quarter.
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