Inspired by Shannon over at Simply Cooking, I don’t feel that every recipe I post here needs to be perfect (if there is such a thing). She sometimes includes in her weekly roundup a “worst recipe of the week”. I like that, someone who obviously knows how to cook, acknowledging that part of learning to cook well entails trying things and learning from the process. For instance, I learned the hard way in my early days of cooking to be careful to distinguish between the hot and mild peppers a friend gives you from her garden (that was one fiery burrito).
On to this Red Curry Pork recipe. Considering it was easy to make, cost less than $10 to make and fed us for two nights, this is actually a pretty good recipe. Yet there is room for improvement here; a tweak here or there could turn this recipe from good to great. I’m thinking perhaps a bit of brown sugar, some nuts on top, or perhaps some fresh cilantro. Any ideas?
1 ½ 1bs. pork cutlet or boneless pork chop, cut in 1 inch cubes
1 tbsp red curry paste
2 tsp canola or peanut oil
1 cup shelled edamme beans
1 red bell pepper, diced
4 cups baby spinach
3 scallions, chopped
1 cup lite coconut milk
1. Heat the oil in a wok on medium high heat. When hot, stir in the curry paste (be prepared, when it hits the heat you’ll see this stuff is strong!).
2. Add the pork and stir-fry until it begins to turn white. Add peppers, and stir fry another minute or two. Stir in the coconut milk. When it starts to simmer, lower heat to medium. Adjust temperature to keep at a light simmer.
3. Add the edamme beans. After about two more minutes, add the spinach. Cook until spinach wilts and pork is cooked (total cooking time for the pork is about 10-12 minutes). Remove from heat, stir in scallions. Serve over brown rice.