Yield: 1 servings
|500 grams||Pork neck; up to 600|
|1||450 gram can coconut milk|
|1||Clove garlic; peeled and crushed|
|2 tablespoons||Australian made Thai; (use 1 level|
|; curry paste, tablespoon if using|
|; imported brands of|
|; Thai curry paste,|
|; see note)|
|2 tablespoons||Fish sauce|
|2 teaspoons||Brown sugar|
|Salt and pepper to taste|
|Fresh Thai basil|
Cut pork into bite-sized pieces, trim away any excess fat. Remove and reserve thick cream from can of coconut milk. Pour the remaining thin milk into a thick-based saucepan. Add pork and sufficient water to barely cover the meat then simmer gently until pork is tender and liquid is reduced.
Put oil into a separate saucepan or wok and add crushed garlic and curry paste. Fry gently to release the aroma then add pork mixture and mix well.
Add fish sauce, sugar, salt and lots of freshly milled white or black pepper to taste. Simmer for a few minutes then skim off and discard any excess oil from the curry. Stir in reserved coconut cream and about 2 tablespoons chopped or torn Thai basil leaves. Try not to boil curry after adding coconut cream, as this can sometimes make the curry oily. Serve hot with boiled rice and garnish with fresh Thai basil.
Note. Some imported brands of Thai curry paste can be very hot, so if substituting these, reduce the quantity to 1 level tablespoon. Australian Thai curry pastes are available at Gourmet food shops and delicatessens.
Fresh Thai curry paste is also available in refrigerated section of gourmet delicatessens.Serves 4.
Converted by MC_Buster.
Per serving: 1252 Calories (kcal); 125g Total Fat; (84% calories from fat); 11g Protein; 39g Carbohydrate; 4mg Cholesterol; 71mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1½ Fruit; 25 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.