Hot Pork Red Curry Soup

Serves: 4 | Serving Size: 1/4 of soup

This dish is great for a cold night. The squash goes beautifully with the pork. If you want additional spice, you can add extra red curry or additional red chilies. Red curry paste has great flavor, but you want to be sure to give it time in the wok to fully work into the food, so don’t add extra later. The coconut cream will also mellow out the heat of the this dish, you can omit it if preferred. Enjoy!

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons red curry paste
• 1lb pork loin – cut into chunks
• 1 cup coconut milk
• 1/2 cup water
• 1 tablespoon lime juice + lime zest
• 1lb butternut squash – peeled and cut into small chunks
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 2 red chilies – diced
• 4 cups cooked rice of choice
• optional 1/4 cup coconut cream

Directions:

1. Heat oil in wok, add curry paste and fry for 60 seconds. Add pork and fry over medium-high heat until pork has a nice golden brown color.
2. Add coconut milk, water, squash and zest of one lime; reduce heat to simmer for 20 minutes or until pork reaches internal temperature of 145 degrees.
3. Add fish sauce, sugar, and optionally coconut cream to wok, stir to combine.
4. Serve in bowl, topped with red chilies and a spring of basil. Serve with rice. Enjoy!

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Adopted from: “Hot Pork Curry with Pumpkin.” Recipe. The Essential Asian Cookbook 1997. San Diego: Thunder Bay Press, 1997. 118. Print.