Many years ago, I discovered this dish and since then, dry red curry has been among my favourite dishes in the world. I’ve always loved a good Thai red curry in coconut milk broth, so when I found this recipe, I was instantly hooked. The first time I made this, it seemed convoluted and time consuming. It was because I still held the expectations of a standard curry dish. It’s well worth the time invested; believe me.
Now, the original recipe called for beef, but I find pork can work just as well here. The video attached features pork, which is what I happened to have on hand at the time. The dish turned out pretty much the same with this substitution, so it’s good to know there are options.
So, just a quick walk-through: a good tip is to chill the can of coconut milk for a bit first. It separates the milk, which will come in handy in the process. Half of the thick cream is to be used towards the end while the thin and half the thick are used to tenderize the meat.
The reducing step of the recipe is a bit time-consuming, but the patience pays off in the final product. Once the peanut butter and the meat get mixed in, it’s just a quick simmer as the ingredients start to tighten up. The lime juice as a finisher adds just the right amount of tang and deglazes the pan; all that awesomeness gets to play along.
As to how spicy you want this to be is up to you; feel free to add some chilies or extra curry paste. It can only go from good to better there. Serve it over rice or noodles with your favourite vegetables; you’ll have a new favourite in dry red curry.
Dry Red Curry
- Sauce pot, sauce pan, strainer
- 2 lbs pork or beef
- 1 14oz tin coconut milk
- 1 1/4 cup stock beef or chicken
- 3 Tbsp red curry paste
- 3 Tbsp peanut butter
- 2 Tbsp lime juice
- Dice the meat into 1/4' pieces
- Pour all the thin and half of the thick of the coconut milk into a sauce pot with the meat and the stock.
- Bring to a boil and then cover; simmer for 50 minutes.
- Save 1 cup of the cooking liquid and strain off the rest. Put the meat aside for the moment.
- In the sauce pan, mix the curry paste and the cup of liquid; boil until almost fully reduced.
- Add the second half of the thick coconut milk, the peanut butter and the meat.
- Simmer uncovered, stirring occasionally, for 15-20 minutes.
- Stir in the lime juice and serve.