Gaeng Daeng Moo (Thai Red Pork Curry)

Ingredients

Check you have the quantities below.

• 500 g pork shoulder, thinly sliced
• 3 tbsp red curry paste
• 2 cups coconut milk
• 1 cup water
• 1 cup bamboo shoots, drained
• 2 cups Thai eggplant or zucchini, sliced
• 4 kaffir lime leaves
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 cup basil leaves
• 4 cups jasmine rice, cooked

Let’s make it

1. Stir-fry the curry paste in a pot for 1 minute over medium heat.
2. Add pork and stir to coat, then add coconut milk, water, and lime leaves.
3. Simmer 15 minutes, add bamboo shoots and vegetables, and cook until tender and the pork reaches 63 C/145 F for whole cuts or fully cooked if using thin slices.
4. Stir in fish sauce, sugar, and basil, then serve with rice.