Thai red curry pork stir-fry
Ingredients
for the curry paste
100ml coconut milk
3 fresh red chillies, seeds removed
1 large shallot, peeled
2 garlic cloves, peeled
1 small lobe of fresh ginger, peeled
1 tbsp fresh lemongrass
½ small bunch coriander
3 dried kaffir lime leaves, rehydrated in water
¼ tsp white pepper
¼ tsp ground cumin
¼ tsp ground coriander
2 tbsps paprika
for the curry
2 tbsps vegetable oil
500g Breckland pork leg topside, cut into thin strips
300ml coconut milk
1 green pepper, seeds removed and sliced
1 red pepper, seeds removed and sliced
2 shallots, peeled and finely sliced
75g sliced bamboo shoots, drained and rinsed
1 carrot, peeled and cut into thin 5cm strips
4 dried kaffir lime leaves, rehydrated in water
1 tsp lemon juice
1½ tbsps Thai fish sauce
½ tsp palm sugar
1 green chilli, seeds removed and sliced
to serve
200g rice noodles
1 small bunch of fresh Thai basil, stalks removed
2 tbsps coriander leaves, roughly chopped
1 red chilli, seeds removed and sliced
Method
To make the curry paste, put all the ingredients together in the bowl of a food processor. Blend on a high speed until you have a smooth paste.
To make the curry, put the oil into a large frying pan over a medium to high heat. Add the pork and cook until the meat is slightly coloured. Add the Thai red paste and stir, add the coconut milk and bring to the boil. Turn the heat down to a simmer and add the peppers and shallots. Cook for 1 minute then add the bamboo shoots, carrot, lime leaves, lemon juice, fish sauce, palm sugar and sliced green chillies and stir
well together.
To serve,
place the rice noodles in a bowl, boil a full kettle of water and pour over the noodles. Leave the noodles for 5 minutes, stirring occasionally. Drain. Just before serving the curry, sprinkle in the
Thai basil leaves, coriander and fresh red chillies. Stir gently and remove from the heat. Serve the curry on a bed of rice noodles in a large bowl.