Thank you all for your concern for Arabella. She has bounced back – bounced right back into the arms of her boyfriend, the one who was the ex-boyfriend for around 16 hours. Yes, it appears ‘the break-up’ was just a slight hiccup on the romantic path to happiness.
When I made the pork satay skewers for my family get-together, I had to marinate them in a sauce that required red curry paste. For a long time now I haven’t been able to find the only brand I’ll buy so when necessity called, I embarked on making my own. I had a lot leftover and so it’s stored in the fridge where it will keep for two to three weeks.
As you know (because I keep going on and on about it), I don’t have a food processor. (I’ve surely dropped enough hints for Santa to put one in my large stocking this year). So, making this red curry paste took considerable elbow grease and therefore I don’t want to waste one skerrick of my precious paste. I’m determined to use every last morsel before the time is up.
Last night I made a red curry with pork, pineapple and ginger. Miss Arabella missed out because she went to the movies with her reignited flame. There were leftovers however and so early this morning she bundled them up in a container to take to uni. I’ve just had a message from her saying, ‘The curry was insane. More please. And it’s been the one positive thing in my day at uni’. And I’ve sent a message back saying there will be another red curry on the table for dinner tonight.
If you’d like to turn this into a vegetarian dish, you can substitute the pork for tofu.
Thai Red Curry of Pork with Pineapple and Ginger
Degree of Difficulty: 2/5
Cost: This is a moderately priced family meal
- 2 cups coconut milk
- 3 tbspns red curry paste (recipe to follow)
- 1/4 cup julienned ginger
- 500g (1 lb) pork fillet, cut into strips
- 1 tbspn palm sugar
- 2 tbspns fish sauce (if you don’t like fish sauce you can use soy)
- 2 cups pineapple chunks
- 1 cup Thai basil (or sweet basil leaves if you can’t find Thai basil)
- 3 kaffir lime leaves, finely shredded
- coriander leaves to garnish
Heat 1/2 cup of coconut milk in a wok and add the curry paste and ginger. Cook until fragrant and the oil is starting to separate from the milk, about 5-10 minutes.
Add pork, palm sugar and fish sauce and stir-fry until pork is sealed, about 3 minutes.
Add remaining coconut milk and simmer until pork is tender, about 3 minutes.
Add pineapple and simmer for 1 minute. Stir in basil and transfer to a serving bowl. Garnish with kaffir lime leaves and coriander leaves and serve with steamed jasmine rice.
This recipe has been adapted from Spirit House, Thai Cooking
Red Curry Paste
Makes: 2 cups
Degree of Difficulty: 2/5
Cost: This paste is very inexpensive to make.
- 15 dried red chillies
- 2 tspns white peppercorns
- 2 tspns coriander seeds, roasted
- 1 tspn cumin seeds, roasted
- 2 tbspns coriander root, chopped
- 2 small red onions
- 12 cloves garlic
- 2 stalks lemon grass, finely sliced
- 1 tbspn galangal, chopped
- 1 tbspn lime zest
- 2 tspns salt
Soak chillies in hot water for 30 minutes. Remove from water and chop finely. In a mortar or spice grinder, grind the peppercorns, coriander seeds and cumin seeds.
In a mortar, bash the coriander root with the onions and garlic. Place in a bowl with the chopped chillies and ground peppercorns and spices. Pound remaining ingredients with a in a mortar then add to the bowl. Mix to a smooth paste.
Store in a tightly sealed glass jar in refrigerator. Keeps for 2-3 weeks.
This recipe has been adapted from Spirit House, Thai Cooking.
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