I really enjoyed the yellow curry Turkish style sandwich I made the other week, and so I wanted to try something in the same vain. Here I made a Thai red pork curry, scooped out the centre of a large french loaf and fill it with the curry.

Ingredients
30 gms Green Beans
230 ml Evaporated Milk or Coconut Milk
1 Tablespoon Red Curry Paste
1-2 Teaspoons Sugar
50 gms Pork Meat
1 Tablespoon Oil
Large Round Loaf of Bread

Preparation
1. Chop the pork Meat into small square. Fry in the oil over a medium heat.
2. Add the red curry paste, and stir fry for a few seconds to release the flavours.Add the milk, fish sauce, green beans, and sugar and cook for 2 minutes.
3. Slice open the bread, and scoop out some of the inside to make a bowl.
4. Fill the bread with the curry, including the sauce which will soak into the bread.
5. I served this like a cake, cutting wedge shaped slices of bread and spooning the curry on the plate.

This dish is a spicy Thai curry softened with coconut milk. Do not omit the coconut milk it is essential to the dish, but the vegetables can be interchanged with western vegetables. If you can’t get the green aubergine, use a suitable green frying vegetable rather than purple kind. The curry is ready mixed paste commonly used in Thailand, you can get this from an Asian grocer.

Ingredients  for 2 people
100 gms. Pork
50 gms. of ready make red Curry paste
200 ml. Coconut Milk
100 ml. Water
50 gms. Green Bean
50 gsm. Green Aubergine
1 Tablespoon Oil
1 Tablespoon Fish Sauce
1 Teaspoon Sugar
1 Teaspoon Salt

Serve With
Hot Fragrant Rice

Preparation
1.Clean pork and chop into small bite sized pieces.
2. Slice the green aubergine and chop the green beans into 3 cm pieces.
3. Put half the coconut milk (100 ml). in a hot pan until the coconut steams and turn the gas down to medium
4. Add the red curry paste and stir it until the coconut and curry are mixed together.
5. Add the pork and stir again until the pork is cooked.
6. Add fish sauce, sugar and salt to taste.
7. Add the remaining half of the coconut milk and the water and bring to the boil.
8. Add the vegetables and simmer until the vegetables are just cooked

This dish is a Thai red curry made from pineapple, layered pork with the fat included and long green beans. It’s quite nice to present it inside the hollowed out pineapple, but that’s not essential.

Ingredients
100 gms Pork With Fat and Skin
2 Tablespoons Thai Red Curry Paste
200 ml Coconut Milk
200 ml Water
50 ml Tamarind Water
2 Tablespoons Sugar
5 Tablespoons Fish Sauce
20 gms Pineapple
20 gms Green Beans

Preparation
1. Fry the red curry paste with the coconut milk until it boils.
2. Slice the pork into thin strips, add to the curry pan.
3. Heat the pan, add the water a little bit at a time to keep the sauce from drying out, and keep cooking until all the water is used up.
4. Add the fish sauce, sugar, tamarind water, and cook for 5 minutes. Turn off the heat.
5. Chop the pineapple and green beans and add to the curry pan to warm through.

Serve With
Hot Fragrant Rice

This dish is seafood in a set red curry. The seafood is normally a mixture of chopped shrimp, crab meat, squid, mussels and minced white fish, but you can omit or exchange similar seafood if you prefer. For a true authentic look, make little parcels of the mixture in banana leaves and steam those, but the taste is the same if you steam it in serving pots, or even foil cups can be used. This dish can also be made with coconut milk in place of the soya milk.

Ingredients  for Family
100 gms Shrimp
100 gms Crab Meat
100 gms Squid
100 gms Mussels
100 gms White Fish Meat, Minced
1 Egg
2 Tablespoons Red Curry Paste
250 ml Soya Milk
2 Tablspoons Salt
1/2 Teaspoon Sugar
2 Red Chillies
2 Kaffir Citrus Leaves
50 gms Chinese Cabbage Sliced Finely
20 gms Sweet Basil Leaves

Preparation
1. Clean the shrimp, cut along the centre of the back and remove the black thread ‘gut’.
2. Clean the squid, remove the gladius (the hard plate in the body of the squid).
3. In a blender, mix the red curry paste with the fish mince and egg and blend until they are well mixed.
4. Add the soya milk, salt and sugar and blend until you make a red paste.
5. Take several bowls for steaming, I used square serving dishes for the photograph above.
6. At the base of the dish, layer some cabbage and sweet basil, then add some of the chopped seafood as the next layer, then finally fill the dish with the red curry mixture. Tap the bowl to make sure the red curry fills all the gaps.
7. Steam for 10 minutes in a chinese steamer, you can test if it is cooked by pushing a fork in it.
8. Slice the kaffir leaves and chilli into fine strips and garnish the top of the curry with them.

Serve With
Hot Rice