Wednesday, March 18, 2009

Red Curry Pork with Pumpkin

Wendell made this awhile back and it was really good. I loved the pumpkin in it. The recipe doesn't call for it but he threw in baby corn.

Stir fry 1 T. oil, 1 1/2 T. red curry paste and 4 T coconut milk.

Add 1/2 lb. pork, 1 1/4 c. coconut milk, 2 T. fish sauce, 1 t. palm sugar 1/4 t. paprika and bring to boil. Reduce heat to medium and cook 10 minutes.

Add 1 c. kabocha pumpkin and cook 5 more minutes.


Betty Townsend said...

Wow, this looks interesting. What cut of pork did he use? What is palm sugar? Is that something you'd find in an Asian store?

jalna said...

Not sure what cut of pork Wendell used. I think he found the palm sugar at the Asian Market which is on Beretania Street. It's kinda strange looking and we only have a small 7 oz container.

Dd said...

Betty, sometimes they call palm sugar "jaggery"

Betty Townsend said...

hmmm, never heard of it. I'll ask my friend whose family has a Japanese grocery store. Thanks Dd!