Marion’s mum loves to use a Marion’s Kitchen Thai Red Curry kit to make this super-speedy dish for a midweek meal. The secret recipe that Marion uses for her red curry paste came from her mother, so she knows it’s good. Just add snake beans and pork belly, plus fresh basil if you like.
Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
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)
1 tbsp soy sauce
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.
Heat the 50g of butter and 1 tablespoon of olive oil in a large, deep frying pan over medium heat. Add the onion and a pinch of salt and cook gently for 5 minutes or until softened but not coloured. Add the risotto rice and cook, stirring, for at least 5 minutes. Pour in the ¼ cup of Chinese Shaoxing wine. Stir and allow the wine to mostly evaporate. Now add a ladleful of broth (leave behind the aromatics), stir and allow the broth to mostly evaporate. Continue this process until the rice grains are tender but still a little firm in the centre (you should end up using most of the broth). Stir in the remaining 25g of butter, lemon zest and parmesan. Turn off the heat and allow to rest while you make the garlic prawns.
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).