← Nouns Cooking · Thai

Ingredients

• 400 g pork loin or tenderloin, thinly sliced
• 1 tsp Sugar
• 1½ tbsp Water
• 1 tbsp Vegetable oil
• 1½ tbsp Thai red curry paste
• 400 ml Coconut milk
• 1½ tbsp Palm sugar, grated
• 1 tbsp Fish sauce
• ½ tbsp tamarind purée
• 60 g roasted peanuts, finely crushed
• 250 g morning glory or spinach, cut into 5 cm lengths

Method

1. Massage the pork with the sugar and water and leave for 10 min; it keeps the meat juicy.
2. Heat the oil in a saucepan over medium heat and fry the curry paste for 1–2 min until fragrant. Add a few spoonfuls of coconut milk and stir until the oil separates.
3. Add the rest of the coconut milk, palm sugar, fish sauce, tamarind and peanuts and simmer for 5 min, stirring, until thick and creamy. Taste: rich, sweet and salty with a little tang.
4. Bring a pan of water to the boil. Blanch the morning glory for 30 seconds, drain well and pile onto a platter.
5. Poach the pork in the same simmering water for 2–3 min, until no longer pink, then drain and arrange over the greens.
6. Pour the hot peanut sauce over the top and serve with rice.

Tips

• Contains peanuts.
• Most red curry pastes contain shrimp paste.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Hot Thai Kitchen Simply Suwanee