Thai Red Curry Pork
|Lemongrass stalk/1 tablespoon dried lemongrass/1 tablespoon finely shredded lemon peel||1|
|Boneless pork||1 Pound|
|Dried mushrooms/One 4-ounce can sliced mushrooms, drained||10|
|Fresh green beans/One 9-ounce package frozen cut green beans||2 Cup (32 tbs), cut into 1-inch lengths|
|Serrano chilies||2 , seeded and cut into strips or finely chopped|
|Fish sauce||4 Teaspoon|
|Cooking oil||2 Tablespoon|
|Red curry paste||1 Tablespoon|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
|Red chili pepper||3 , sliced|
For fresh lemongrass, remove and discard outer leaves and upper 2/3 of stalks.
Thinly slice remaining stalk.
For dried lemongrass, soak in enough warm water to cover for 2 hours, then drain and finely chop.
Partially freeze pork.
Thinly slice, across the grain, into bite-size pieces.
For dried mushrooms, in a medium bowl combine mushrooms with enough warm water to cover.
Let stand for 30 minutes.
Trim off stems and slice mushrooms.
If using fresh green beans, cook in a small amount of boiling water, covered, for 4 minutes; drain. (If using frozen beans, thaw.)
In a small bowl combine chilies, fish sauce, water, and sugar.
Preheat a wok or large skillet.
Add the cooking oil. (Add more oil as necessary during stir-frying.)
Add fresh green beans to hot oil.
Stir-fry green beans 2 minutes.
Add lemongrass, soaked dried or canned mushrooms, and curry paste.
Stir-fry for 1 to 2 minutes more.
Remove from wok.
Add half of the pork and stir-fry for 2 to 3 minutes or till pork is done.
Remove pork from wok and stir-fry remaining pork for 2 to 3 minutes.
Return all meat and the green bean mixture to wok.
Push mixture from center of wok.
Stir fish sauce mixture into center of wok.
Stir-fry for 1 minute more.
Serve with rice.
Garnish with chili pepper, if desired.