Thai Red Curry Pepper Pork
A classic Thai curry. A very flavorful and satisfying dish. Serve over bowls of jasmine rice, Feel free to add additional curry paste to add more spice to your liking.
2 tsp. vegetable oil
½ boneless pork, thinly sliced
2 TB garlic, minced
2 TB ginger, minced
3 kaffir lime leaves, minced
2 stalks lemon grass, white part only, crushed, minced
1 small onion, thinly sliced
1 medium red bell pepper, seeded, thinly sliced
2 TB Aloha shoyu
¼ c. patis
1 TB oyster sauce
2 TB red curry paste, to taste
1 (13.5 oz.) can coconut milk
½ c. bamboo shoots, sliced
½ c. heavy cream
garnish: Thai basil leaves, cilantro leaves
In a saucepan over medium heat; brown pork in oil. Add garlic, ginger, lime leaves and lemon grass. Saute 2-3 minutes. Add onion and bell pepper; sauté until wilted. Add soy sauce, patis, oyster sauce and curry paste; stir to combine well. Add remaining ingredients; bring to a boil. Reduce heat; simmer 10-15 minutes. Garnish as desired. Serves 2-3.