Pork Red Curry with Chayote
Another style of red curry with pork and chayote called "Kheng Phet Mu" in Thai
Last Modified On: Wednesday, 14/December/2011 16:32:51pm
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300 g. pork loin
1 can coconut milk
2 Tbsp red curry paste
1 ½ Tbsp thin soy sauce (or fish sauce)
1 Tbsp sugar
3-4 sprigs sweet basil
5 kaffir lime leaves
3 fresh chilies
1. Wash pork loin, pat dry and cut into small pieces.
2. Cut chayote in quarter; remove seed, peel and wash. Then cut into pieces.
3. Wash sweet basil, kaffir lime leaves, and chilies, pat dry, pick only sweet basil leaves from stem, tear kaffir lime leave in half, remove central stem, and slice chilies.
4. Pour about ½ cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add red curry paste. Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.
5. When coconut cream has an oily sheen, add cut pork, stir well until the pork is getting cook. Meanwhile, add coconut milk about 2 Tbsp each time (add about 3 times) and stir regularly.
6. Add cut chayote, stir thoroughly and add the remaining coconut milk. Season with thin soy sauce (or fish sauce) and sugar, then stir well and taste for your own flavor.
7. Simmer on low heat for 30 minutes, add sweet basil leaves, kaffir lime leaves and sliced chilies, stir quickly, and remove from heat.
8. Spoon pork red curry in a bowl and serve immediately.