Red Curry Pork with Bilimbi

Name: Red Curry Pork with Bilimbi
Total time: 1800 s
Yield: Serves 4–6 servings
Ingredients: 2 tablespoons red curry paste; 7 ounces (200 grams) pork loin, sliced; 1 box (about 1 2/3 cups or 400 ml) coconut milk; 1 cup water (240 ml); 1 tablespoon salt; 2 tablespoons fish sauce; 2 –3 tablespoons palm sugar; cooking oil; 1 cup fresh bilimbi, sliced lengthwise; 1/2-1 cup (as desired) fresh Thai basil leaves

N.D. Gwyn @NDGwyn

Red Curry Pork with Bilimbi

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Ingredients

30 minutes

Serves 4–6 servings

2 tablespoonsred curry paste
7 ounces (200 grams)pork loin, sliced
1 box(about 1 2/3 cups or 400 ml) coconut milk
1 cupwater (240 ml)
1 tablespoonsalt
2 tablespoonsfish sauce
2–3 tablespoons palm sugar
cooking oil
1 cupfresh bilimbi, sliced lengthwise
1/2-1 cup(as desired) fresh Thai basil leaves

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Steps

30 minutes

1

Toss the sliced bilimbi with salt to draw out some moisture, then rinse thoroughly.
2

Sauté the red curry paste in oil until fragrant. Add 1/4 cup (60 ml) coconut milk and cook until the oil separates. Add another 1/4 cup (60 ml) coconut milk, then add the pork and stir-fry until cooked through.
3

Add the water. Season with salt, fish sauce, and palm sugar for a rich, bold flavor. Simmer over low heat for 20–30 minutes until the pork is tender.
4

Add the prepared bilimbi and cook for another 10–15 minutes. Taste and adjust the seasoning; the curry should be mildly sour and slightly sweet with a savory balance.
5

Simmer a bit longer, then turn off the heat and stir in the Thai basil leaves.