My Thai ( Pork or Vegetables)

The last week has been a fight against a tummy bug. This was  tough enough , but what was tougher was that I had lost my appetite. During my morning swim I was thinking what would be a nice tasty dish to activate the taste buds. Ginger and coconut came to mind. By the time I was finished swimming I knew how the dish  was to taste. Our eldest granddaughter who happened to visit and  my husband were to be the perfect guine pigs. And the result made us all happy!

As I did not want to go shopping I decided to use what I had in the house. A little trick I use on myself when I want to create a new dish.

Well, I always have a tin or two of coconut milk in the larder (store cupboard), just in case. The same goes for fresh ginger, garlic, onions, red peppers, fresh basil, lime, lemons and of course rice. I was lucky to have a pork steak in the freezer and I happen to have a jar of red curry paste, waiting to be used.

I have to admit that I am a bit of a food hoarder. The minute I use up groceries I renew them at the next shopping, so that whenever I get an idea, the "just in case" ingredients are to hand.  My family is convinced I could feed us for two weeks without doing any additional shopping. I think that is a little exaggerated, but I do think that a well stocked cupboard is essential, if you like cooking. 

With regard to the meat, I think you could use free range chicken breast as well, but the pork steak is not called tenderloin for nothing, besides Fillet steak (beef), it is the most tender meet we have.

If you are vegetarian  use  potatoes or a mixture of sweet and normal potatoes, or any vegetables you like.

You will notice that I did  not use fish sauce, an ingredient which is added to most Thai dishes. I am honest I am not a great friend of it at the best of time and with my tender stomach issue, I decided to leave it.

Ingredients

Some rapeseed/sun flower oil

1 Tsp red curry sauce

2 cloves of garlic, crushed

1 medium onion

I red pepper

2 -3 cm piece of fresh ginger, grated

1/4 teaspoon Chili 

2 tins of coconut milk

Juice and rind of a fresh lime

Juice and rind of a fresh lemon

300 g pork steak/pork tenderloin or any choice of Vegetables

1 Tbsp corn flour 

Salt and pepper

1 Tbsp fresh Basil

Method

1. Gently fry the crushed garlic, grated ginger, diced onion, diced red pepper, Chili  and the red curry paste for a minute or two.

2. Add the coconut milk, lime and lemon , some black pepper and a little salt ( be careful with the salt,  I only added less than 1/4 teaspoon)

3. Cut the pork steak into small strips, discarding fat and sinuses

4. Coat the meat with the corn flour, which you seasoned with a little salt and pepper.
Note: if you are using vegetables omit the coating with the cornflour

5. Add the meat to the coconut milk mixture.

6. Simmer for approx 10 min, while the rice is cooking.

Note 1: be sure just to simmer the mixture.

Note 2: instead of meat or vegetables you can of course use any kind of fresh white fish

By the way, I had the leftovers the next day and as usual it tasted nearly better than the day before!