This very rich curry is best accompanied by lots of plain rice and perhaps a light vegetable dish. It could serve four if served with a vegetable curry. You can find pickled garlic in Asian stores and it is definitely worth investing in a jar, as the taste is sweet and delicious.
Ingredients: (Serves 2)
130 g/4½ oz lean pork steaks
30 ml/2 tablespoons vegetable oil
1 garlic clove, crushed
15 ml/1 tablespoon Thai red curry paste
130 ml/4½ fl oz/generous ½ cup coconut cream
2.5 cm/1 inch piece fresh root ginger, finely chopped
30 ml/2 tablespoons vegetable or chicken stock
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon granulated sugar
2.5 ml/½ teaspoon ground turmeric
10 ml/2 teaspoons lemon juice
4 pickled garlic cloves, finely chopped
Strips of lemon and lime rind, to garnish
Method:
Place the pork steaks in the freezer for 30-40 minutes, until firm, then, using a sharp knife, cut the meat into fine slivers, trimming off any excess fat.
Heat the oil in a wok or large, heavy frying pan and cook the garlic over a low to medium heat until it is golden brown. Ensure that it is not burnt. Then add the curry paste and stir it in well to blend.
Add the coconut cream and stir until the liquid begins to reduce and thicken. Stir in the pork. Cook for 2 minutes more, until the pork is cooked through.
Add the ginger, stock, fish sauce, sugar and turmeric, stirring constantly, then add the lemon juice and pickled garlic. Spoon into bowls, garnish with strips of rind, and serve.
[source from http:\\www.asianonlinerecipes.com]
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