Meat
Thai Red Curry with Pork
Intense red curry with pork, bamboo shoots and coconut milk.
Gluten-free
Ingredients
- 500 g pork, in strips
- 400 ml coconut milk
- 3 tablespoons red curry paste
- 150 g bamboo shoots
- 1 red bell pepper, in strips
- 2 kaffir lime leaves
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar
- Thai basil leaves
- 1 tablespoon vegetable oil
Step-by-step
Using a different robot? Switch it here:
- Put the red curry paste with the oil in the mixing bowl and sauté 3 min/120°C/speed 1.
- Add half the coconut milk and cook 4 min/100°C/speed 1.
- Add the pork and sauté 6 min/100°C/reverse/spoon speed.
- Add the rest of the coconut milk, the bamboo shoots, bell pepper, lime leaves, fish sauce and sugar.
- Cook 18 min/100°C/reverse/spoon speed.
- Add the basil and mix 30 sec/reverse/spoon speed.
- Serve with jasmine rice.
Tips
- Lean cuts of pork turn out more tender when cooked gently.
- You can substitute beef for the pork without changing the times.
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