Nothing is better to warm a winter night with a hot and spicy Thai curry. Perfect one pot meal to feed a family. Choose your favourite meat to put into the curry.
- Carrot, thick sliced, 1 cup
- Snap peas, trimmed, 1 cup
- Mixed mini eggplants, quartered, keep stem attached, 6 pieces
- Oyster mushrooms, broke into even size, 1.5 cup
- Baby corn 10 pieces, broke into half
- Pork tenderloin, thinly sliced 300 g
- 2 tbsp full red curry paste
- 1 tbsp full crunchy peanut butter
- 1 tbsp tamarind paste
- 1 x 400 g canned coconut milk (do not shake before use)
- 1 cup water
- 1 chicken stock cube
- 1-2 tbsp Thai fish sauce
- 1 tbsp dark soy sauce
Season pork with a tsp corn starch and 2 tsp of fish sauce, toss to coat evenly, set aside.
Heat oil in a heavy duty pot at medium heat, add curry paste, break the paste into small pieces and fry until fragrance.
Open the coconut cream, use a spoon to scoop the top layer of coconut cream from the can and add into the pot, whisk curry paste and cream until curry paste and cream are well combined. You might need to turn the heat down if you see the curry paste is starting to score at the bottom of the pot. Keep whisking and let it cook until you see the chili oil are separating from the curry cream, about 5-8 minutes.
Adding eggplant, carrot, mushroom and baby corn, one ingredient at a time, stir to coat curry cream. Add the remaining coconut cream/milk, stock cube and water, mix well and bring to a boil.
Add fish sauce, soy sauce, tamarind paste and peanut butter. Stir to combine. Taste and adjust according to your taste.
Turn heat down to simmer. Set time to cook for 45 minute to an hour. About 20 minutes before finishing cooking, add the marinaded pork and snap peas into the curry, stir to combine.
Serve warm with steamed rice.