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FloriSandy

Rec: Red Pork Curry with Green Peppercorns


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Posted to Thread #877 at 6:37 pm on Feb 20, 2006

REC: Red Pork Curry with Green Peppercorns (great spicy Thai dish w/eggplant)

I’m on a curry “kick” and made (m)
this delicious recipe from the following
book that I just bought at Barnes & Noble.
I can’t let my red & green curry pastes go
to waste! Now I’m being tortured looking
at the many exotic dishes... some of which
include dry curry paste, shrimp paste,
Chiang Mai curry paste, yellow curry paste,
and Massaman curry paste!!!

My notes follow the recipe for
substitutions, etc.

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From: The Food of Thailand
Published in 2003 by Murdoch Books

Red Pork Curry with Green Peppercorns

Peppercorns add a distinctive, very fresh
and spicy, not too hot, taste to this
dish. You can use pork, as suggested, or
finely sliced chicken thigh filets. Cooked
baby potatoes and bamboo shoots are a
popular addition to this curry.

60 ml (1/4 cup) coconut cream
2 tablespoons red curry paste or bought
paste
3 tablespoons fish sauce
1 1/2 tablespoons palm sugar
500 g (1 lb. 2 oz.) lean pork, finely sliced
440 ml (1 3/4 cups) coconut milk
280 g (10 oz.) Thai eggplants (aubergines),
cut in halves or quarters, or 1 eggplant
(aubergine), cubed
75 g (3 oz.) fresh green peppercorns,
cleaned
7 makrut (kaffir) lime leaves, torn in half
2 long red chilies, seeded and finely
sliced, for garnish

Serves 4

Put the coconut cream in a wok or saucepan
and simmer over a medium heat for about 5
minutes, or until the cream separates and a
layer of oil forms on the surface. Stir
the cream if it starts to brown around the
edges.

Add the curry paste, stir well to combine
and cook until fragrant. Add the fish
sauce and palm sugar and cook for another 2
minutes or until the mixture begins to
darken. Add the pork and stir for 5 to 7
minutes.

Add the coconut milk to the saucepan or wok
and simmer over a medium heat for another 5
minutes. Add the eggplants and green
peppercorns and cook for 5 minutes. Add
the makrut lime leaves. Taste, then adjust
the seasoning if necessary. Transfer to a
serving bowl and sprinkle with the chilies.

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My notes:

I followed the recipe with the following
substitutions/exceptions:

(I used 1 lb. of pork tenderloin)

pure cane light brown sugar (the book’s
glossary read “Unrefined, soft light brown
sugar can be used instead”) in lieu of palm
sugar

Thai Kitchen Lite coconut milk (I’ve also
used Trader Joe’s that is less expensive)

one 8 oz. baby eggplant

four dried McCormick Gourmet Collection’s
green peppercorns (I may never find fresh)

No kaffir lime leaves (they’re added in
final stage - I may never find these either)

No red chilies for garnish but I added
freeze-dried basil for the leftovers next
day

Don’t forget to shake the coconut cream and
milk first!

The curry will yield plenty of sauce that
you’ll need to cook the pork and eggplant,
and to meld the flavors. If you find it
too soupy, I would suggest spooning out the
excess sauce into a gravy dish or store it
after it’s finished. In addition, you may
want to reserve the sauce for the recipe’s
serving suggestion.

Someone just told me that I might find
fresh green peppercorns and kaffir leaves
at a large Korean supermarket. However,
since I made the dish as mentioned and it
turned out great, I’m sure that the hard-to-
find ingredients would only enhance the
dish.

I added ample freeze-dried basil to the
leftovers... the recipe is simply awesome
and I do hope you’ll try it.

Happy dining!


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