Lean pork is always a treat and this is especially true when it is prepared with assertive spices and seasonings that enhance and deepen its distinctive flavours – as it is in this recipe. Red curry paste and palate-stimulating ginger make this a Thai experience. I find that stir-frying the pork and then adding it to the curry sauce results in a much more congenial dish.
Cut the pork into thin slices
Heat a wok or large frying pan over high heat. Add the groundnut oil, and when it is very hot and slightly smoking, add the pork slices and stir-fry them for 1 minute or until slightly brown. Remove the pork with a slotted spoon and drain in a stainless-steel colander set inside a bowl. Add the curry paste to the wok and stir-fry for 30 seconds, then add the ginger and garlic and stir-fry for 30 seconds. Add the rest of the ingredients, except the basil and the pork, and bring the mixture to a simmer. Cook for about 5 minutes. Return the pork to the sauce and simmer for 1 minute. Toss in the basil and give a final stir. Arrange on a warm serving platter, and serve at once.
© 2001 Ken Hom. All rights reserved.