Red Curry with Pork Belly and Green Beans (Phat Phrik Khing Muu)

photoThis recipe is slightly altered from page 52 of Saveur Magazine’s October 2013 issue. It is wonderful. It will require a trip to the Asian market, but I promise that it will be well worth it. If you don’t know what some of the ingredients are, google image can be a helpful tool. The recipe makes 4 servings. Serve with steamed jasmine rice.

 

 

 

 

 

Red Curry with Pork Belly and Green Beans (Phat Phrik Khing Muu)

For the Paste:
12 dried puya chiles, stemmed and roughly chopped
8 dried red Thai chiles or chiles de árbol, stemmed and roughly chopped
⅓ cup small dried shrimp, rinsed and drained
2 tablespoons roughly chopped cilantro root or stems
1½ teaspoons kosher salt
8 cloves garlic, roughly chopped
6 small Asian shallots or 2 medium regular shallots, roughly chopped
6 stalks lemongrass, trimmed and thinly sliced
1 4″-piece krachai, peeled and thinly sliced, or ¼ cup frozen, defrosted and roughly chopped
1 2″-piece galangal, peeled and thinly sliced

For the Curry:
½ pound skin-on pork belly
3 cloves garlic, roughly chopped
1 tablespoon fish sauce
1½ teaspoonss pickled green peppercorns, lightly crushed (use capers if you cannot find)
1/2 tablespoon grated palm sugar
5 fresh or frozen Kaffir lime leaves, roughly torn
6 fresh green Thai chiles, stemmed and halved
1 3″-piece krachai, peeled and grated, or 3 tbsp. frozen, defrosted and roughly chopped
½ lb. long beans or regular green beans, trimmed and cut into 2″ pieces
1 cup packed basil leaves, preferably Thai Cooked jasmine rice, for serving

Make the paste: Place chiles in a bowl and cover with 2 cups boiling water; let sit until soft, about 15 minutes. Drain chiles, reserving 5 tablespoons liquid. Place chiles in a small food processor with dried shrimp, cilantro root, salt, garlic, shallots, lemongrass, krachai, and galangal; pulse until roughly chopped. Add reserved liquid; purée until smooth. Set ½ cup aside; refrigerate remaining paste for future use up to 2 weeks.

Make the curry: Bring pork and 6 cups water to a boil in a 4 quart saucepan over high heat. Cook until pork is tender, about 45 minutes. Transfer pork to an ice bath. Drain, dry completely, and discard skin; cut pork into 1″ pieces about ½” thick and set aside.

Heat a 12″ skillet or 13″ wok over medium-high heat and add pork pieces. Cook, turning as needed, until browned on all sides and fat is rendered, about 12 minutes. Add garlic; cook until beginning to brown, 1–2 minutes. Stir in the ½ cup curry paste; cook, stirring, until fragrant, 1–2 minutes. Add fish sauce, peppercorns, palm sugar, lime leaves, chiles, krachai, and ⅔ cup water; bring to a boil. Add beans; cook, stirring occasionally, until tender, about 15 minutes. Remove from heat; stir in basil. Serve with jasmine rice on the side.

Per my calculations: Per serving: Calories: 198, Total Fat: 10.4g, Sat. Fat: 4.1g, Carb: 19.1g, Fiber: 3.3g, Protein: 10.9g

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