OMG my taste buds came alive with this pork red curry
I have no idea what the traditional way to make a pork red curry. I made this meal for one, the way I thought it would taste best. The best way I know how to cook pork rashers is to put them into a hot oven for an hour and render out as much fat as possible.
Please do me a favour
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Here’s what you need to make this pork red curry
One small tray of pork rashers
Three tablespoons of Thai red curry paste
One teaspoon of chopped jalapeño peppers
Two teaspoons of chopped red chillies
The zest from one lemon
Juice from half a lemon
A small tin of coconut cream
About a handful of sugar snap peas
Half a red onion
Six cherry tomatoes
Enough Udon noodles for one person (this means you can choose to eat big or small)
Here’s how to put it altogether
Put the pork rashers into a small nonstick frying pan and put that into a hot (200 °C/400 °F) for one hour. When the hour is up place the cooked rashers onto absorbent paper and allow them to cool to room temperature. Cut the rashers across the grain into one centimetre width strips and place these into a bowl.
Cook the noodles in boiling water. Halve the time recommended, you only want them soft, not cooked through. Drain them thoroughly. Toss them so they do not stick.
Heat up a wok and add some high boiling point cooking oil. I used avocado oil.
When the wok starts to smoke add the sliced onion, the sugar snap peas and tomatoes. Once these vegetables begin to soften add the drained noodles.
Move everything around the wok quickly and add the Thai red curry paste. I don’t think it matters what sort of paste you use. I just buy the cheapest I can find. Of course, you could make your own but life’s too short for that. I then add the pork.
Once the curry paste has coated everything add a dash of water and stir while it boils away. At this stage, throw in the chillies and jalapeño peppers.
Squeeze in the juice from half a lemon.
Add the tin of coconut cream and simmer until it reduces to a thick liquid.
Transfer to a bowl and garnish with lemon zest.
How did it taste?
OMG, this was really nice. I’m sure I could have made it better with some authentic herbs and other ingredients, but I really liked this.
If you live alone and just want something you can cook for yourself, here’s a good one.
Final thoughts
If you try this please let me know how you go.
Can you do me another favour please
I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog
Jalapeño spam is a variation of my favourite tinned meat. When you slice through a brick of Jalapeño spam you come across small pieces of diced Jalapeño pepper.
So far I’ve had a couple of sandwiches with a thick wodge of Jalapeño spam either oven baked and fried, or pan fried in a toasted sandwich.
Tonight, I thought I may combine some spam with prawns in a ramen noodle curry.
Please do me a favour
I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the sidebar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).
By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cookbook sometime this year.
Preparing tonight’s dinner
Today Canberra experienced another 41 °C maximum temperature. To avoid dehydration and heat stroke I’ve stayed inside and not done terribly much. I did go grocery shopping this morning and bought some raw prawns.
What you will need to put this meal for one together
Fry off the spam and onions until they start to caramelise and then add the tomato
To the spam and onions add the peas, corn, broccoli, carrots and potatoes and keep stirring while frying
As the vegetables begin to soften add a couple of tablespoons of the Thai red curry paste and stir through the cooking food
Once the curry paste has been well incorporated add the cooked noodles and stir everything through getting the curry paste mixed in with the noodles
Open the tin of coconut cream and add it while stirring
Bring the coconut cream to a slow gentle simmer and the red chillies, jalapeño peppers and chilli flakes
Add the juice of one lime
Hopefully, while the coconut cream simmers it reduces in volume slightly
At this point add the prawns and let them cook gently and be careful not to overcook them
Put everything into a bowl and garnish with lime zest and mint
How did it taste?
I liked it. What’s not to like, though? My favourite tinned meats are spam and corned beef. This jalapeño spam is very nice.
A like hot and spicy meals on hot days and today was a very hot day. It was worth making.
Final thoughts
If you’re not anti-spam, I reckon you should give this jalapeño version a go. If you do, please let me know what you think.
Parting words
I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform. I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.
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