A light curry for the more health-conscious! This is indeed a lite red curry - a satisfying way of enjoying a curry without the addition of coconut milk. Try this Thai recipe.
4 tbsp Valcom Red Curry Paste
2 tbsp canola oil
400g pork fillet (thinly sliced)
1.5 cups water
2-3 tbsp Squid Fish Sauce
1 tbsp sugar
5 Valcom Kaffir Lime Leaves (halved)
1 cup eggplant (diced)
1 cup green beans (blanched and cut into 3cm pieces)
½ cup basil leaves (thinly sliced for garnish)
1 red chilli (thinly sliced)
Hints: This dish is also delicious using chicken. For a dry curry, water can be reduced to only half a cup and the eggplant omitted.
To blanch vegetables, simply place cut vegetables in boiling water for 1 min to enhance the colour and par cook them. Then immediately rinse under cold water or place in iced water.
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