Thai Red Curry with Jasmine Rice and Basil

Method

1. 1

   Step 1: Rinse the jasmine rice three times, then combine it with 1 3/4 cups water in a saucepan. Bring to a boil, cover and cook on the lowest heat for 15 minutes, then rest covered for 10 minutes.

2. 2

   Step 2: Spoon about 3/4 cup of the thick cream off the top of the unshaken cans into a wok or wide pot with the oil. Let it bubble over medium heat for 4 to 6 minutes, stirring, until it thickens and shiny droplets of oil separate out.

3. 3

   Step 3: Add the curry paste and fry for 3 to 4 minutes, mashing it into the cream, until it deepens in color and the oil turns orange. If it starts to stick, loosen it with another spoonful of cream.

4. 4

   Step 4: Add the pork and stir to coat it in the paste. Cook for about 2 minutes, until the outsides are no longer pink.

5. 5

   Step 5: Pour in the rest of the coconut milk and 1/2 cup water, then add the fish sauce, palm sugar and lime leaves. Bring to a gentle simmer, add the eggplant and cook for 6 minutes, then add the green beans and cook 4 minutes more, until the eggplant is tender and the beans are bright but still crisp.

6. 6

   Step 6: Taste the sauce: it should lead with salt and heat, with sweetness only in the background. Adjust with fish sauce or sugar, turn off the heat and stir in the chili and half the basil.

7. 7

   Step 7: Scoop the rice into bowls, ladle the curry alongside and top with the remaining basil leaves.

• #gluten-free
• #dairy-free
• #spicy