Kabocha (pumpkin) Red Curry Pork with Baby Corn
Avery popular Thai dish. Pork, chicken or beef simmered in a red curry sauce laced with coconut milk. Red curry paste is readily available in all the markets, or you can be adventurous and make your own to have on hand. This particular version is paired with tender Kabocha pumpkin.
2 TB vegetable oil
3 TB red curry paste
½ c. + 2 ½ c. coconut milk
1lb. boneless pork, 1 ½-inch cubes
4 TB patis (fish sauce)
2 tsp. palm sugar
2 c. kabocha, 1-inch cubes
1 (15 oz.) can baby corn, rinsed, drained, halved
In a saucepan over medium heat; sauté curry paste and ½ cup of coconut milk in oil until fragrant. Add pork and cook 5 minutes. Stir in remaining 2 ½ cups of coconut milk, patis, sugar, paprika. Bring to a boil. Reduce heat and simmer 10-12 minutes until pork is cooked through. Add kabocha and corn. Continue cooking 5-8 minutes until kabocha is cooked through.