Pork Belly Dry Red Curry
One of my personal favs, rich in flavour, spicy yet slightly salty. A punch of Kaffir lime leaf. The dream!
650gm pork belly, sliced thin - can use any protein
4 to 5 tablespoon red curry paste (tin)
3 knobs of palm sugar
2 long red chilies, sliced
5 kaffir lime leaves , whole
1/2 butch snake beans, sliced into 2 cm lengths
2 tablespoon fish sauce
3 tablespoon water
1 handful holy basil or Thai basil
2 tablespoon rice oil
1 Kaffir lime leaf, sliced thinly
1 long red chilli, sliced thinly
In a bowl add the pork and the curry paste. Allow to marinate for 2 hours.
Heat the wok to a super high heat, add the rice oil than the pork. Quickly fry off the pork and the paste, then add the water. Allow the pork to simmer for 4 mins. Add the palm sugar, fish sauce, kaffir lime leaf. Simmer for 2 mins. Add snack bean, red chilli and the basil. Cook for 4 mins then serve.
Serve with Jasmine rice
Red Curry Paste
Palm Sugar Cake
Fish Sauce Mega Chef 700ml
Rice Golden Choice 5kg
All rights reserved ©2015 Thai Food Sensation by New Holland Publishers Pty Ltd ©2015 in Text Shayne Austin ©2015 in images New Holland Publishers. Photographer Greg Elms www.gregelms.com