Pork and Mangosteen Curry
Ingredients
- 1.5 cups mixed coconut milk and water (50/50 ratio)
- 0.5 cup mixed coconut milk and water (50/50 ratio)
- 4 mangosteens or equivalent fruit like lychee or pineapple
- 200g thinly sliced pork (fillet, shoulder or hind)
- 4 kaffir lime leaves
- 3 tablespoons red curry paste
- 1 tablespoon shrimp paste
- 1 tablespoon palm sugar
- 1 tablespoon tamarind
- fish sauce
Preparation
Add the 1.5 cup portion of coconut milk to a pot and boil until oil separates from the white solids.
Fry the curry paste and shrimp paste in the oily coconut mixture for 5 minutes.
Season with fish sauce, palm sugar, and tamarind. Moisten with the other 0.5 cup coconut milk.
Add pork and mangosteen or chosen fruit. Simmer until pork is cooked, about a couple of minutes.
Add lime leaves and serve with jasmine rice.
Tips
Fresh coconut milk provides a lighter flavor compared to canned; consider thinning canned coconut milk with water for better results.
Store-bought red curry paste works fine, or make it from scratch if desired. For fresh coconut milk preparation, contact the author for details.
