Marion’s Kitchen Thai Red Curry, which includes:
THAI RED CURRY PASTE
DRIED THAI HERBS & CHILLI
1 Tbsp vegetable or canola oil
500g (1 lb) thinly sliced, skinless pork belly
150g (5 oz) sliced snake beans (or green beans)
½ cup Thai basil (optional)
Heat oil over medium heat and fry the THAI RED CURRY PASTE for about a minute or until it starts to smell yummy. Add the pork and stir-fry for about 2-3 minutes or until the pork is almost cooked.
Pour in the creamy COCONUT MILK and then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering again.
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the beans. Simmer for about 2 minutes until pork slices are cooked and beans are tender but still crunchy. Transfer to a serving plate and top with Thai basil leaves (if using).