Red Curry Pork With Bilimbi Recipe by N.D. Gwyn
Cooking Instructions 30 minutes 1 Toss the sliced bilimbi with salt to draw out some moisture, then rinse thoroughly. 2 Sauté the red curry paste in oil until fragrant. Add 1/4 cup (60 ml) coconut milk and cook until the oil separates. Add another 1/4 cup (60 ml) coconut milk, then add the pork and stir-fry until cooked through. 3 Add the water. Season with salt, fish sauce, and palm sugar for a rich, bold flavor. Simmer over low heat for 20–30 minutes until the pork is tender. 4 Add the prepared bilimbi and cook for another 10–15 minutes. Taste and adjust the seasoning; the curry should be mildly sour and slightly sweet with a savory balance. 5 Simmer a bit longer, then turn off the heat and stir in the Thai basil leaves. 1 Toss the sliced bilimbi with salt to draw out some moisture, then rinse thoroughly. 1 Toss the sliced bilimbi with salt to draw out some moisture, then rinse thoroughly. 2 Sauté the red curry paste in oil until fragrant. Add 1/4 cup (60 ml) coconut milk and cook until the oil separates. Add another 1/4 cup (60 ml) coconut milk, then add the pork and stir-fry until cooked through. 2 Sauté the red curry paste in oil until fragrant. Add 1/4 cup (60 ml) coconut milk and cook until the oil separates. Add another 1/4 cup (60 ml) coconut milk, then add the pork and stir-fry until cooked through. 3 Add the water. Season with salt, fish sauce, and palm sugar for a rich, bold flavor. Simmer over low heat for 20–30 minutes until the pork is tender. 3 Add the water. Season with salt, fish sauce, and palm sugar for a rich, bold flavor. Simmer over low heat for 20–30 minutes until the pork is tender. 4 Add the prepared bilimbi and cook for another 10–15 minutes. Taste and adjust the seasoning; the curry should be mildly sour and slightly sweet with a savory balance. 4 Add the prepared bilimbi and cook for another 10–15 minutes. Taste and adjust the seasoning; the curry should be mildly sour and slightly sweet with a savory balance. 5 Simmer a bit longer, then turn off the heat and stir in the Thai basil leaves. 5 Simmer a bit longer, then turn off the heat and stir in the Thai basil leaves. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Egg Drop Soup Honey Banana Muffins Paprika Chicken Easy Crab 🦀 Casserole 🥘 Parmesan & garlic bread Egg Drop Soup Honey Banana Muffins Paprika Chicken Easy Crab 🦀 Casserole 🥘 Parmesan & garlic bread Peri Peri Mayo Vegetable Wrap Dum wali chai ☕ Bucatini with tuna, tomatoes and anchovies sambal topping Veggies Soup Chicken kasuri methi Parmesan & garlic bread આંબળાનો મુરબ્બો ઘુટો 🍩Sugar Doughnuts🍩 Khamang kakdi Peri Peri Mayo Vegetable Wrap Dum wali chai ☕ Bucatini with tuna, tomatoes and anchovies sambal topping Veggies Soup Chicken kasuri methi Parmesan & garlic bread આંબળાનો મુરબ્બો ઘુટો 🍩Sugar Doughnuts🍩 Khamang kakdi