Red Curry
Thai restaurants have sprung up all over Portland. Ned decided to figure out how to cook our favorites himself and found it was surprisingly easy.
Ingredients
1 large green pepper
1 small can bamboo shoots
1 medium carrot, sliced
1/4 cup loosely packed fresh basil leaves
1/2 lb pork, in thin slices
1 can unsweetened coconut milk
1 tsp or more red curry paste (available in oriental
markets in small cans, often with no English writing,
or ask Ned to Fed Ex you a can)
Instructions
Prepare the vegetables; stem and seed pepper and cut into 3/4" squares. Cut carrot on the diagonal into quarter inch slices. Slice bamboo shoots if whole. In glass or enamel skillet, lightly saute carrot and pepper in a little oil. Add a few tbsp of water, cover and steam until al dente. Drain and refresh under cold water. Reserve. Saute pork in a little oil until thoroughly browned. Add bamboo shoots and basil. Warm through. Add coco-- nut milk, bring to a boil and reduce by 1/4 to 1/3. (Stir constantly, watching out for small eruptions.) Add curry paste and stir to blend. Add rest of vegetables. Serve over rice.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.