Thai Red Curry with pork - a deeply savory, aromatic, and moderately spiced curry built on a brick-red paste of dried red chilies, lemongrass, galangal, and shrimp paste. Less herbaceous than the green version, Red Curry is defined by its rich, complex savory depth and thick, clinging coconut sauce. Bamboo shoots provide structural contrast.
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Crack the Coconut Cream. Place the thick coconut cream skimmed from the can into a wok over medium heat. until the oil separates visibly from the white solids.
the Paste. Add the red curry paste to the cracked oil. for 2 minutes , stirring continuously, until it turns a deep rust-red and is intensely aromatic. The smell will shift from raw and sharp to deep and .
Seal the Pork. Add the sliced pork to the paste. Toss vigorously to coat each piece and for 2 minutes until the pork is sealed.
Build the Sauce. Pour in the remaining thin coconut milk and the chicken stock. Add the makrut lime leaves. Bring to a .
Add the Bamboo. Stir in the bamboo shoot strips. for 10 minutes , allowing the curry to reduce and thicken slightly and the pork to become fully tender.
Season. Add the fish sauce and palm sugar. Taste: the curry should be savory, mildly spicy, rich, and slightly sweet with a coconut backbone.
Finish. Remove from heat, stir in the fresh Thai basil leaves and sliced red chilies. Serve immediately over jasmine rice.
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