Here's one from Caprial that we like REC:" Red Curry Braised Pork...
Red Curry Braised Pork
Recipe By: Caprial Pence
Serving Size: 6
Ingredients:
2 � -3 boneless pork shoulder cut into 3-inch pieces
Marinade:
3 cloves garlic, chopped
1 tablespoon minced ginger
1/4 cup pineapple juice
1/4 cup soy sauce
To Finish:
1 tablespoon vegetable oil
3 cups coconut milk
1 onion, diced
1/3 cup red curry
1 1/4 cup coconut cream
2 tablespoons fish sauce
1 tablespoon sugar
4 lime leaves, julienned
4 fresh bird chiles, crushed
1 cup Thai basil leaves
Sea salt
Directions:
1. Preheat oven 350 degrees.
2. Place the pork shoulder pieces in a baking dish, mix the marinade and pour over the pork and marinate 1-3 hours. Drain the pork from the marinade and dice. Heat a large oven proof sauté pan with oil until smoking hot. Add the pork and sear well about 4 minutes. Place in the oven and cook about 30 minutes.
3. While the pork is cooking place the coconut milk over medium heat and bring to a boil. Lower the heat and simmer until ready to use. Remove the pan from the oven and place on a burner over high heat. Add the onion and quickly sauté about 2 minutes. Add the curry and cream and toss well. Add the reduced coconut milk, fish sauce, sugar, lime leaves, chiles, and half the basil leaves. Simmer about 15 minutes until the sauce has thickness and the pork is tender. Season with sea salt and serve over basmati rice, garnished with basil leaves.
