Another post that I have had queued up for a couple of months to finish off and publish, is this delicious curry, from the Curry Bible that I got last Christmas… Red Curry Pork with Peppers.
As the author writes, it is a delightful combination of succulent pork, mushrooms and sweet red peppers. The mushrooms act as sponges, soaking up all the coconut sauce beautifully.
Source: Curry Bible – Mridula Baljekar
2 tbsp Vegetable or Groundnut Oil
1 Onion, roughly chopped
2 Garlic Cloves, chopped
450 g/1 lb Pork Fillet, thickly sliced
1 Red Pepper, deseeded and cut into squares
175 g/6 oz Mushrooms, quartered
2 tbsp Thai Red Curry Paste
115 g/4 oz Creamed Coconut, chopped
300 ml/10 fl oz Pork or Vegetable stock
2 tbsp Thai Soy Sauce
4 Tomatoes, peeled, deseeded and chopped
Handful of Fresh Coriander
1 Heat the oil in a large fry pan and cook the onion and garlic for 1-2 minutes until they are soft but nor brown.
2 Add the pork slices and stir-fry for 2-3 minutes, until brown all over. Add the red pepper, mushrooms and curry paste.
3 Dissolve the creamed coconut in the stock and add to the pan with the soy sauce. Bring to the boil and simmer for 4-5 minutes, until the liquid has reduced and thickened.
4 Add the tomatoes and coriander and cook for 1-2 minutes.
Garnish with extra chopped coriander and serve with cooked rice or rice noodles.