Red Pork Curry
Gaeng phed moo is a quick and easy Thai curry. The assertive spices and seasonings enhance this classic treatment for pork.
|450g (1lb)||pork fillet|
|1½ tbsp||vegetable oil|
|2 tbsp||Thai red curry paste|
|3 tbsp||finely shredded fresh galangal or root ginger|
|1 tsp||ground turmeric|
|2 tbsp||finely sliced garlic|
|1 x 400ml (14fl oz)||tin coconut milk|
|2 tbsp||fish sauce (nam pla)|
|4||kaffir lime leaves or 1 tbsp shredded lime zest|
|A handful||of fresh Thai basil leaves or ordinary basil leaves|
Cut the pork into thin slices about 5cm (2in) long and set aside.
Heat a wok or large frying pan over a medium heat and add the oil. When it is hot, add the curry paste and stir-fry for 30 seconds. Add the pork slices, turn up the heat and stir-fry them for 1 minute or until they are entirely coated with the curry paste. Remove with a slotted spoon and set aside.
Add the galangal or ginger, turmeric and garlic to the wok and stir-fry for 10 seconds. Stir in the coconut milk, fish sauce, lime leaves or zest and sugar, bring to the boil and simmer for 5 minutes.
Return the pork to the sauce and simmer for 3 minutes or until it is cooked through. Toss in the basil and give it a final stir. Serve at once.