Red Curry Coconut Rice With Pork Recipes

Steps:

• Bring a medium pot of water to a boil and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the bok choy stems and leaves to the boiling water and cook for 1 to 2 minutes, until they're tender but still have a crunch. Remove the bok choy and immediately plunge into the ice bath and set aside. Drain the water - you can reserve the pot for the curry sauce!
• To a medium saucepan, add 2 tablespoons of the olive oil, half of the garlic and half of the ginger. Turn on the heat to medium and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the rice and stir, making sure it's fully coated with the oil, garlic and ginger. Turn up the heat to medium-high and toast the rice for 1 to 2 minutes. Add 1 can of the coconut milk, 1/3 cup of the chicken stock and kosher salt to taste. Bring to a boil, then cover, reduce to a simmer and cook for 18 minutes. Turn off the pan and let sit, without opening the lid, for 10 minutes. Fluff the rice with a fork and fold in the chopped cilantro leaves.
• To make the curry sauce, heat 2 tablespoons of the olive oil over medium-high heat in the same pot that was used to blanch the bok choy. Add the remaining garlic and ginger, the onion and minced cilantro stems. Cook until softened and fragrant, 2 to 3 minutes. Add the scallion whites, red curry paste, 2 tablespoons of the fish sauce and the palm sugar. Stir to combine and cook for 2 to 3 minutes. Stir in the remaining can of coconut milk and 1/2 cup chicken stock. Bring back up to a boil, then reduce to a simmer and allow to cook for 10 to 15 minutes, until reduced and slightly thickened. Add the lime juice and zest.
• Pat the skin dry on the red snapper and sprinkle with kosher salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Place the snapper skin-side down into the sauté pan. Place another oiled pan on top of the fish to weigh it down so the skin gets crispy. Cook until the skin is crisp, about 4 minutes, then remove the oiled pan on top and flip the fish. Cook for another 2 minutes, then remove from the pan onto a sheet tray skin-side up. Add the shrimp and cook 2 minutes per side, until pink, then remove from the pan. Add a bit more olive oil to the pan, then add the bok choy and the remaining 1 teaspoon fish sauce. Stir to combine and sauté for 1 to 2 minutes to warm through.
• Plate the rice and top with the sautéed bok choy. Place the fish and shrimp over the top of the bok choy. Spoon the red curry sauce around the rice, being careful not to cover the fish skin so it stays crispy. Garnish with the sliced scallion greens and cilantro leaves.

Steps:

• For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
• Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
• For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
• For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
• Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.

Steps:

• Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
• Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
• Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.