Thai Red or Green Pork Curry

Cooking Instructions

If using raw pork, toss the strips with the salt and pepper to season well. Stir-fry the strips in a little oil in a wok or skillet over high heat until they are no longer pink. Set aside.

In a 3- to 4-quart pot, stir together the coconut milk and curry paste. Bring to a boil and add the garlic and lime leaves or zest. Reduce to a simmer and add the freshly cooked or leftover pork. Stir well, put in the broccoli, and cook for 5 minutes. Add the red pepper, stir well, and cook for 2 more minutes or so, until the pepper is still firm but not crunchy. Taste the curry for salt and pepper and sweeten it to your taste with sugar. Ladle it into a bowl, garnish with the basil leaves, and serve.

Wine Pairing(s)

Veuve Clicquot Ponsardin Demi Sec

Fairview 'Goats do Roam' Rose

Woodbridge 'Select' Chardonnay

Mak Sauvignon Blanc

Rosemount Chardonnay

Pierre Gimonnet & Fils Blanc de Blancs Brut Premier Cru

Yellow Tail Chardonnay

Echelon Chardonnay

G.H. Mumm 'Carte Classique' Extra Dry

Estancia 'Pinnacles' Sauvignon Blanc