Green Curry, Thai Style

One of my favorite items to order at a Thai restaurant is the curry.  No matter if it's red, yellow, or green, Thai-style curry, which is basically curry with the addition of coconut milk, is delicious when poured over a bed of white rice.  The curry paste is easy to buy, and is available at all Asian supermarkets.  No longer do you have to frequent a Thai restaurant for the curry, you can make it yourself at home!  Give it a try!

Thai Green Curry with Pork

Ingredients
- 2 boneless pork chop pieces, cut into cubes
- 2 Tbsp green curry paste
- 1 Tbsp cooking oil
- 1 can of 13.5 oz coconut milk (shake well before using)
- 1 1/2 Tbsp fish sauce
- 1 1/2 tsp sugar
- 1/2 yellow onion, quartered
- 1 large red pepper, cut into cubes
- 1 large zucchini, cut into cubes
- 1/3 cup frozen peas

The important ingredients for this dish...

Tools
- iron cast pot

Steps
1. Saute the green curry paste in oil over medium heat in a crock pot until fragrant.  Reduce the heat and gradually add 1/2 can of the coconut milk a little at a time.  Stir frequently until a film of green oil surfaces.

2.  Add the pork and continue cooking until pork is halfway cooked through.  Add the remaining coconut milk and season with sugar and fish sauce.

3. When the mixture returns to a boil, add the chopped onions and red peppers.

4.  Cook the vegetables for 10 minutes and add the chopped zucchini and frozen peas.  Cook until the all the vegetables are done, about another 5 minutes.

Serves 4.

A few tips...
...add any kind of "stewing" type of vegetables as desired, such as other type of peppers (green, orange, yellow, etc.) or potatoes (since potatoes take longer to cook, chop into cubes and you can either (1) cook the potatoes separately in hot water for 10 minutes prior to adding it in with the vegetables, or (2) cook in the curry mixture for about 10 minutes prior to adding the remaining vegetables)
...to make your dish prettier, garnish with sweet basil leaves and red chilies before serving.
...the original recipe asked for 2 torn kaffir lime leaves, but I didn't have that available so I didn't add it in.  The curry still turned out good!
...if there are leftovers, I want to warn that the more times you heat it, the spicier it will get!  Don't say I didn't warn you!