Janna: Curry is probably my husband Erik’s favorite foods. Erik has been asking for curry for weeks now, so I decided to make him suffer no longer with a curry dinner!! This curry is pretty simple to make, I use a good red curry paste instead of all the different spices because it’s easier, cheaper and I think the taste is better. You may have to do a little searching for the red curry paste and the fish sauce and kaffir lime leaves, the kaffir lime leaves you can leave out if need be and just use fresh basil, but they do add another layer of delicious flavor. If you have a local Asian Market in your area, they will surely have what you need.
In this recipe I’m using pork, but in the past I have used chicken, steak, tofu and also duck, which are all fantastic! You can make it vegetarian by just adding more vegetables or tofu in place of the meat (though I don’t think fish sauce or curry paste are vegetarian, curry paste is made with shrimp paste). Red, yellow and green peppers, onion, green onion, carrots, broccoli, cauliflower, zucchini, potato, water chestnuts, baby corn are all great additions to this dish! Feel free to play around with the veggies and let me know what you used and how it turned out! Serve this curry over rice (brown or white) cook the rice according to package directions. This recipe makes about 8 large servings. This dish is spicy, on a scale of 1-10 I’d call it a 5, you can make it spicier by adding more chili paste, cayenne pepper or I’ve even chopped fresh jalapenos in it!
¼ cup olive oil
4-5 Tbs red curry paste
1 1/2 lb boneless pork chops or pork loin, cubed
1 green bell pepper, cut in large chunks
1 red bell pepper, cut into chunks or an assortment of bell peppers
1 medium onion, cut into large chunks
2 zucchini, sliced
3-4 kaffir lime leaves
4-5 basil leaves, plus more for garnish
2 cans coconut milk
4 green onions, thinly sliced (use white and part of the green)
1 can pineapple tidbits
1 can bamboo shoots
3 Tbs fish sauce (plus more to add later if needed)
Pour olive oil in large frying pan, add curry paste and stir, heat until sizzling and aromatic.
Add the meat and cook through, turning meat occasionally.
Add vegetables and kaffir lime leaves and basil leaves, cook until veggies are tender.
Add coconut milk and bring to simmer.
Add pineapple, bamboo shoots and fish sauce.
Serve over rice and garnish with basil leaves, enjoy!