pork curry with pickled garlic gaeng hung lay

재료

2 tablespoons peanut or safflower oil

2 garlic cloves, finely chopped

2 tablespoons Red Curry Paste (page 141)

1 Ib. boneless pork with a little fat, finely slivered

2¾ cups coconut cream

2 inches fresh ginger, peeled and finely chopped

⅓ cup chicken stock or water

3 tablespoons Thai fish sauce

2 teaspoons sugar

½ teaspoon ground turmeric

2 teaspoons freshly squeezed lemon or lime juice

4 whole heads of pickled garlic, finely sliced crosswise

방향

Heat the oil in a wok or skillet, add the garlic, and sauté until golden brown. Add the curry paste and stir well. Add the pork and stir-fry over high heat until cooked through, approximately 5 minutes.

Pour in the coconut cream and stir until the liquid begins to reduce and thicken. Do not boil. Add the ginger, chicken stock, fish sauce, sugar, turmeric, lemon juice, and pickled garlic, stirring constantly.

Transfer to a large bowl and serve.

노트

Note Pickled garlic is widely available in bottles or jars from Chinatown or Southeast Asian stores, or from mail order or online sources (page 142).