World Cuisine

  • 2 tablespoons groundnut oil
  • 2 shallots, finely sliced
  • 1 green chilli, deseeded and sliced
  • 2 tablespoons ready-made or homemade Thai red curry paste (see page 80)
  • 500 g (1 lb) lean pork, sliced
  • 1 tablespoon Thai fish sauce (nam pla)
  • ½ teaspoon soft brown sugar
  • 150 ml (¼ pint) canned coconut milk
  • 75 g (3 oz) canned sliced bamboo shoots, drained, plus extra to serve
  • 2 tablespoons chopped coriander leaves
  • red chilli, sliced into rings
  • coriander sprigs

Heat the oil in a wok over a gentle heat. Add the shallots and chilli and stir-fry for 3 minutes, then add the curry paste and fry for 1 more minute.

Stir in the pork, coating the pieces evenly in the spice mixture, then add the fish sauce and brown sugar and stir-fry for another 3 minutes. Pour in the coconut milk and bring the curry to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally, until the pork is tender.

Stir in the bamboo shoots and chopped coriander and cook for a final 2 minutes, to heat through.

Garnish the curry with the red chilli slices and the coriander sprigs, and serve immediately with more bamboo shoots.

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