This 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