Ingredients with Measurements:
- 1 pound pork belly, sliced into bite-sized pieces
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 cup Thai eggplants, halved
- 1/2 cup bamboo shoots
- 1/4 cup Thai basil leaves
- 2 red chili peppers, sliced
- 1 tablespoon vegetable oil
- Salt, to taste
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or wok over medium-high heat.
2. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add the pork belly and stir-fry for 3-4 minutes until browned.
4. Add the coconut milk, fish sauce, and palm sugar. Stir to combine.
5. Add the Thai eggplants and bamboo shoots. Stir to combine.
6. Bring the curry to a boil, then reduce the heat to low and simmer for 20-25 minutes until the pork is tender and the vegetables are cooked.
7. Add the Thai basil leaves and red chili peppers. Stir to combine.
8. Season with salt to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 46g
- Carbohydrates: 10g
- Protein: 21g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Thai eggplants can be substituted with regular eggplants or zucchini.
- Bamboo shoots can be substituted with water chestnuts or baby corn.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
Variations:
- Add sliced onions and garlic for extra flavor.
- Use different types of vegetables such as bell peppers, snow peas, or carrots.
- Add a splash of lime juice for a tangy flavor.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the coconut milk from separating.
- Adjust the amount of curry paste and chili peppers to your desired level of spiciness.
- For a creamier texture, use full-fat coconut milk instead of light coconut milk.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a large bowl or individual bowls.
- Garnish with fresh Thai basil leaves and sliced red chili peppers.
Garnishes:
- Fresh Thai basil leaves
- Sliced red chili peppers
Pairings:
- Steamed rice
- Naan bread
- Roti bread
Suggested side dishes:
- Cucumber salad
- Papaya salad
- Steamed vegetables
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken it.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Khaep Mu Curry is a traditional Thai dish that originated in Northern Thailand.
Flavor profiles:
- Spicy, savory, creamy, and slightly sweet.
Serving suggestions:
- Serve the curry family-style and let everyone help themselves.
- Serve with a variety of condiments such as chopped peanuts, lime wedges, and cilantro.
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Region: Thai