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Old-Fashioned Thai Red Curry of Grilled Smoked Pork Neck and Unripe Green Bananas Recipe
By Hanuman © Thaifoodmaster.com
Servings:
6
Private Notes:
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Ingredients
1x
2x
3x
600
g
pork belly (เนื้อหมูสามชั้น)
or
pork neck meat (สันคอหมู)
2
cups
unripe banana (กล้วยดิบ)
1
cup
coconut cream (หัวกะทิ)
to fry the curry paste
1-2
cups
coconut milk (หางกะทิ)
to dilute the curry paste
5
tablespoons
water (น้ำเปล่า)
3
tablespoons
palm sugar (น้ำตาลมะพร้าว)
6
tablespoons
fish sauce (น้ำปลา)
1/2
cup
fresh yellow chili (phrik leuang) (พริกเหลือง)
1/2
cup
fresh green long chili (phrik chee fa) (พริกชี้ฟ้าเขียว)
2
cups
holy basil (ใบกะเพรา)
1/2
cup
kaffir lime leaves (ใบมะกรูด)
hair-thin julienned
charcoal and dried grated coconut (กากมะพร้าว)
for grilling and smoking
to marinate the pork
2
tablespoons
coriander roots (รากผักชี)
1
teaspoon
white peppercorns (พริกไทย) (S1)
1
tablespoon
Thai garlic (กระเทียมไทย)
1 1/2
tablespoons
fish sauce (น้ำปลา)
1
tablespoon
palm sugar (น้ำตาลมะพร้าว)
1/2
teaspoon
sea salt (เกลือทะเล)
1/2
cup
coconut cream (หัวกะทิ)
for the curry paste
14
pieces
dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
2
teaspoons
sea salt (เกลือทะเล)
1/2
cup
lemongrass (ตะไคร้)
1
tablespoon
galangal (ข่า)
2
tablespoons
coriander roots (รากผักชี)
1
tablespoon
kaffir lime zest (ผิวมะกรูด)
2
tablespoons
Thai garlic (กระเทียมไทย)
3
tablespoons
shallots (หอมแดง)
1
tablespoon
coriander seeds (malet phak chee) (เมล็ดผักชี) (S2)
roasted
Instructions
Marinate the pork meat for at least two hours, in a paste of coriander root, garlic and white peppercorns, palm sugar, fish sauce and coconut milk.
Charcoal grill the pork over low heat, and toss a handful of grated coconut over the hot charcoal to smoke the meat.
Slice the pork into thin, bite-sized pieces.
De-seed the dry long chilies and soak them in hot water until soft.
This is a visual overview for the ratio of ingredients in the curry paste.
Pound the curry paste; start with the chilies and gradually add the other ingredients, from the driest to the wet.
Select unripe green bananas - any kind will do.
Prepare a mixing bowl with salt water and add a squeeze of lime.
Peel the bananas, and cut them into even slices.
Place them in the salt water and set aside.
Pick the basil leaves and set aside.
Tear kaffir lime leaves and set aside.
In a cooking pot, heat coconut cream until it breaks (cracked), and then add the red curry paste.
Fry the curry paste in the cracked coconut, gradually adding more coconut cream.
The curry base is ready when the coconut is releasing clear oil. Be careful not to burn the paste.
Tip: Add a tablespoon of water to help separate the oils.
You will immediately see a deep red oil floating; this will enhance the appearance of the dish.
Add the grilled pork slices.
Add the unripe green bananas.
Cook while stirring until the bananas soften.
Add torn kaffir lime leaves.
Season with palm sugar.
Add fish sauce.
Add coconut milk.
Keep cooking until you are pleased with the consistency of the bananas and curry; adjust flavors as needed.
Add hot chilies of three colors – red, green and yellow.
Cook for couple of minutes until the chilies release their flavors.
Add Holy Basil leaves.
Over low heat in a separate bowl, thicken some coconut cream with a pinch of salt, for topping.
Add very thinly julienned kaffir lime leaves for decoration.
Serve.