Grilled Pork Neck Red Curry (Gaeng Phed Moo Yang)

Name: Grilled Pork Neck Red Curry (Gaeng Phed Moo Yang)
Ingredients: 7 oz pork neck (about 200 grams); 2 cups coconut milk (about 500 grams); 30 cherry tomatoes; 30 Thai eggplants; 1 small pineapple (such as Phu Lae variety); 1 bunch Thai basil leaves; 0.7 oz red curry paste (about 20 grams); 1 tablespoon coconut sugar; 1 red spur chili; 5 kaffir lime leaves

ครัวป๊ะอุ๊ @phongzahrun

Nuanchan, Bangkok

Serve with hot Thai-style omelet or Chinese sausage for a perfect pairing.

ครัวป๊ะอุ๊ @phongzahrun

Nuanchan, Bangkok

Serve with hot Thai-style omelet or Chinese sausage for a perfect pairing.

Saved

Ingredients

7 ozpork neck (about 200 grams)
2 cupscoconut milk (about 500 grams)
30cherry tomatoes
30Thai eggplants
1small pineapple (such as Phu Lae variety)
1 bunchThai basil leaves
0.7 ozred curry paste (about 20 grams)
1 tablespooncoconut sugar
1red spur chili
5kaffir lime leaves

Saved

Steps

1

Roast the pork neck in a convection oven at 400°F (200°C) for 15 minutes, then slice into bite-sized pieces.
2

Heat about 1 cup of coconut milk in a pot over medium heat. Once hot, add the red curry paste and stir-fry until fragrant. Add the remaining coconut milk and continue cooking until the coconut oil starts to separate.
3

Add the pork neck, Thai eggplants, and coconut sugar. Simmer until the eggplants begin to soften. Add the cherry tomatoes and pineapple, and cook for another 3 minutes to let the pineapple juice blend into the curry.
4

Turn off the heat. Taste and adjust seasoning with salt if needed (be careful, as the curry paste may already contain salt). Add Thai basil leaves, thinly sliced red chili, and thinly sliced kaffir lime leaves.