Serving
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Red Curry with Pork & Zucchini
Thailand
  -   Phat Phet Mu
Serves
Effort:
Sched:
DoAhead:  
3 main  
**
35 min  
Prep
A light, easy and very tasty curry with pork and zucchini. It has a distinct chili bite (depending on your red curry paste), but not overwhelming. It could also be made with Chicken, in which case it would be Phat Phet Kai. Serve with plenty of steamed Jasmine rice.



1
6
2
3
1/2
1-1/2
1
1
1-1/2
1/4
1/2
1
#
oz


c
T
T
c
T
t
T
T
Pork, lean
Zucchini, small
Red Chili (1)
Kaffir Lime Leaf (2)
Thai Basil Leaf (3)
Oil
Red Curry Paste (4)
Coconut Milk
Fish Sauce (5)
Salt
Palm Sugar (opt)
Green Peppercorns (6)
Prep   -   (15 min)
  1. Cut PORK into strips less than 1/4 inch thick about 2 inches long and 3/4 inch wide.
  2. Slice ZUCCHINI in half lengthwise, then into slices about 1/4 inch thick. If the zucchini is over 2 inches diameter, cut lengthwise into quarters.
  3. Cap RED CHILIS, remove seeds and cut into narrow strips.
  4. Crumple LIME LEAVES and tear in half, discarding the central rib.
  5. Remove BASIL LEAVES from stems (measure is loosely packed). Set to soaking in cold water (keeps them green longer).
Run   -   (20 min)
  1. In a wok or spacious sauté pan heat Oil and fry Red Curry Paste stirring over moderate heat until evenly blended with the oil.
  2. Turn heat to high and stir in the Pork. Fry stirring until it has lost its raw color.
  3. Stir in Coconut Milk and the Lime Leaves. Bring to a boil and simmer covered for about 10 minutes.
  4. Stir in the Fish Sauce, Salt and Sugar (if used), and simmer for a minute or so.
  5. Stir in the Zucchini, Chilis and Green Peppercorns. Bring back to a boil and simmer covered until Zucchini is barely tender - don't overcook.
  6. Take off the heat. Drain Basil Leaves and stir them in.
  7. Serve immediately with plenty of steamed Jasmine rice.
NOTES:
  1. Red Chilis:   Around here everyone uses Fresnos, but Holland Red or other medium hot chilis can be used. For details see my Chili Page.
  2. Kaffir Lime Leaves:   These come 2 to a stem. See our Kaffir Lime page for details. If you don't have them, grate the zest of the limes before you squeeze them for lime juice.
  3. Basil   This should be Thai purple Basil (it's just the stems that are purple), not the light green Lemon Basil which is for salads. If you don't have Thai, regular basil is a reasonable substitute. For details on types of basil see our Basil Page.
  4. Red Curry Paste:   This is one of the essential Thai curry pastes . Different brands and recipes vary, but the amount in this recipe is scaled for our Red Curry Paste which is pretty hot.
  5. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  6. Green Peppercorns:   Thai recipes presume these are fresh off the vine, which is not possible in North America. They are available in jars packed in brine in some markets serving a Southeast Asian community. Once the jar is opened they turn black very quickly, so I immediately freeze them in water to keep them from suffering freezer burn. If you don't have these, grind about 1 T of dried green pepper or 1/2 T of black peppercorns. For details see our Peppercorns page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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