A bowl of curry pork

Nuit Regular's Red Curry Pork

Red Curry Pork Ingredients: 

  • Red Curry Paste 
  • 1/4 cup Coriander Seeds 
  • 2 tbsp Cumin Seeds 
  • 45 White Peppercorns  
  • 21 Dried Red Spur Chilies 
  • 14 cups of Paprika  
  • 2 tbsp Sea Salt  
  • 6 stalks of Lemongrass  
  • 1 tsp (zest) Makrut lime 
  • 2 large pieces of Galangal  
  • (If unavailable, use jarred galangal in brine (not pickled.) 
  • 1/4 cup Thai Garlic Cloves 
  • 3/4 cup Shallots  
  • 1 tbsp Thai Shrimp Paste 

Meat Marinade Ingredients: 

  • 6 tbsp of Water 
  • 3 tbsp of Vegetable Oil  
  • 1/4 cup Tapioca Starch 
  • 2 tbsp of Sea Salt 

Red Curry Pork Ingredients:  

  • 600g of Pork Shoulder Blade 
  • 3 cups of Water 
  • 1/4 cup of Lime Juice 
  • 2 tbsp of Sea Salt 
  • 12 Thai / 6 Chinese Eggplants  
  • Min. 7 cups of Coconut Milk (please don’t shake containers/cans) 
  • 3 cups of Coconut Milk (thick) 
  • 3 3/4 cups of Coconut Milk (well-shaken) 
  • 1 1/2 cups of Butternut Squash 
  • 6 Fresh Red Spur Chilies (garnish) 
  • 3 cups of Thai Basil 
  • 5 Makrut Lime Leaves (remove stems) 
  • 4 1/2 cups of Thai Jasmine Rice  
  • 1 tbsp of Coconut Sugar 

Instructions: 

Rice: 

Boil water in a tall pot.  

Strain rice. 

Add strained rice to rolling boiled water and cover for 10-15 minutes.  

Red Curry: 

Preheat a non-stick pan to medium. 

Add coriander seeds, white peppercorns and cumin seeds to a Mortar and Pestle. In a circular motion, grind the seeds. You will want to add each ingredient at a time and grind them down one at a time. 

Add thinly sliced lemongrass and grind down. 

Add galangal. 

Add Thai garlic cloves and leave the skin on 

Add salt. 

Add spur chillies. 

Add paprika. 

Add thinly sliced shallots.  

Add the zest of the Makrut lime and continue to break down.  

Break down ingredients until smooth. 

Lastly, add Thai shrimp paste. 

Pork: 

Preheat a saucepan to medium. 

Cut pork into bite-size pieces.  

Add the thick coconut milk into the heated pan and bring to a simmer.  

Add ¼ cup of the red curry mix, stir and lower heat.  

Stir in the pork and squash.  

Stir in the well-shaken coconut milk. 

Add Thai eggplants, Makrut lime leaves and Thai basil.  

Turn off stove and add fish sauce. 

Add a spoonful of the sauce to a bowl with coconut sugar. Once the sugar is melted, add it to the pan. 

Plating: 

Place 1/2 cup of rice into a bowl. 

Using a ladle, scoop the red curry pork on top of the rice and enjoy.  
 

 
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