Thai Red Curry with Pork

Method

1. 01

   Slice and dry the pork

   Chill pork for 20 minutes until firm, then slice 6 mm across the grain. Pat every slice dry, separate them on a tray, and refrigerate while the curry base is prepared.

   

2. 02

   Fry red curry paste

   Spoon 180 ml thick coconut cream from the top into a wide pot. Simmer over medium heat 5–7 minutes until glossy, then add curry paste and fry 4 minutes until fragrant with small red oil beads.

   

3. 03

   Coat and partly cook the pork

   Add pork in two batches and stir each for 2–3 minutes until coated and no raw surface remains. Return all pork to the pot; the centre will finish cooking in the broth.

   

4. 04

   Build the coconut curry

   Add remaining 320 ml coconut milk, stock, fish sauce, palm sugar, and four lime leaves. Scrape the pot and bring to a gentle simmer; cover slightly ajar and cook 7 minutes.

   

5. 05

   Cook vegetables and verify pork

   Drain eggplant and add with bamboo shoots. Simmer uncovered 8–10 minutes until eggplant is tender but intact and the thickest pork slice reaches at least 71°C; stir gently only twice.

   

6. 06

   Balance and perfume the curry

   Taste after the vegetables soften and add up to 10 ml fish sauce only if needed. Turn off heat, fold in basil, sliced chile, and remaining two lime leaves, then cover 2 minutes.

   

7. 07

   Serve while the basil is fresh

   Divide among four bowls with equal pork, eggplant, bamboo, and sauce. Serve immediately with hot jasmine rice; the curry should flow around the rice while retaining a light coconut coating.