Red Pork Curry
Gaeng phed moo, also known as red pork curry, is a delicious and easy dish from Ken Hom. The Thai recipe features fragrant kaffir lime leaves and Thai basil.
Introduction
Gaeng phed moo is a quick and easy Thai curry. The assertive spices and seasonings enhance this classic treatment for pork.
Ingredients
| 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 |
| 2 tsp | sugar |
| A handful | of fresh Thai basil leaves or ordinary basil leaves |
Method
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.
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