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Bernard’s advice:
the curries Thai do not take all their flavors than with sugar and fish sauce. It’s like the salt and pepper of curries. It is therefore necessary to taste and rectify with these two elements!
After the green curry, the yellow curry, the massaman curry, comes the red curry. As usual I present you the whole recipe, with the preparation of the “home-made” curry paste. But you can also prepare the curry with a ready-made red curry paste. This creamy curry with pineapple and pork (you can change the meat and replace the pineapple by vegetables) gives off notes of galanga, lemongrass, combava, red peppers of course, Thai basil and is particularly tasty with fresh pineapple… Absolutely wonderful with sticky rice!
Red curry recipe for 6 people:
Red curry paste:
8 long dried red peppers rehydrated
-3 red bird peppers
-1/2 teaspoon salt
-the zest of a combava
-1 teaspoon finely chopped galangal
-1 teaspoon of chopped roots of coriander
-3 tablespoons finely chopped garlic
2 tablespoons finely chopped shallots
Red curry:
-3 tablespoons of oil
2-3 tablespoons of red curry paste
-1 liter of coconut milk “special kitchen
-600 to 800g of pork (I used half loin and half pork)
-1 fresh pineapple
-10 kaffir leaves
-10 Thai basil leaves
-1 or 2 tablespoons of fish sauce (nuoc nam)
-30 to 40g of palm sugar
Start by soaking the dried red peppers in hot water for one hour.
Take them out and remove the seeds and the top attachment. Drain well.
Grind in a mortar (or small blender) with the salt.
Prepare the bird peppers by removing the tail and seeds. Leave a few for the curry to be a little spicy! But a dozen seeds of chillies is more than enough! Prepare the coriander roots.
Chop the seeds and chillies .
Add to the mortar and crush well.
Chop the galangal and wash the combava thoroughly.
Grate the combava and add the peel to the mortar. Add a spoonful of chopped galanga.
Chop the shallot and add the desired amount to the mortar.
Do the same with the garlic.
Mash well until a homogeneous paste is obtained.
Put the oil in a wok or a high pan. Heat over moderate heat and add two or three tablespoons of red curry paste.
Cook the dough until it has absorbed all the oil! Add gradually, while mixing, half of the coconut milk.
Meanwhile, cut the chosen meat (in this case pork) into slices and then into pieces.
Add the meat to the hot curry. Simmer over moderate heat.
Prepare the fresh pineapple.
Remove the bark, the central section and cut in 8 parts then in small slices.
Add the pineapple.
While cooking, add the washed kaffir leaves, palm sugar and fish sauce. Add the remaining coconut milk until the spiciness is palatable. Rectify the seasoning in fish sauce.
Bernard’s advice:
the curries Thai do not take all their flavors than with sugar and fish sauce. It’s like the salt and pepper of curries. It is therefore necessary to taste and rectify with these two elements!
Add the Thai basil leaves.
Let cook until creamy. Indeed, despite the presence of “special cooking” coconut milk, which is creamier than liquid coconut milk (for the tom kah gai), the addition of pineapple, which renders its juice in the curry, adds its share of liquid. It is therefore necessary to let it cook, on the one hand to make it creamy and on the other hand to tenderize the pork which is hard at the beginning of cooking and more tender on a prolonged cooking.
Impossible in photo to realize the flavor of this dish!
