Yellow Curry with Pork (Kaeng Karee Moo Gub Fak Thong)

Yellow Curry Pumpkin with Pork

(kaeng karee moo gub fak thong)

(Serves 4)
2 1/2 cups coconut milk
1/3 cup yellow curry paste
1-2 tablespoons cooking oil (if needed)
1 1/2 pounds pork loin, sliced
3 tablespoons fish sauce
1/2 teaspoon salt
2 teaspoons palm sugar, or brown sugar (Aisles 13 & 15)
3 cups kabocha squash, cut into large cubes
1 cup chicken stock
1 tablespoon chili oil (Aisle 10)
1 each red and green chili peppers, sliced
kaffir lime leaves, for garnish

1. Bring 1/2 cup of thick coconut cream, skimmed from top of can ,to a boil in a medium nonstick saucepan. Cook over medium heat, stirring often for 2-3 minutes. Add yellow curry paste; continue to cook and stir until the mixture becomes dry and fragrant, about another 2-3 minutes. Tiny pockets of oil should start to surface at this point; if the oil does not surface, add 1-2 tablespoons of cooking oil and keep stirring for another minute. Transfer the mixture to a larger pot.
2. Add sliced pork, fish sauce, salt and palm sugar, stirring continuously. Keep cooking until the pork is coated with curry paste, another 2-3 minutes. Add squash, remaining coconut milk and chicken stock. Continue cooking until the pork is no longer pink and the squash is tender (10-12 minutes).
3. Stir in chili oil and sliced chili peppers, adjust seasoning and transfer to a bowl. Garnish with kaffir lime leaves.

Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.