Geng Dang Muu (Laotian Red Curry Pork)
Other Asian Cuisines, Thai
Level: Moderate Yield: 4 servings
Cuisine of Laos ~ Geng Dang Muu ~ Red Curry Pork with Brussel Sprouts, and Coconut Milk served over rice. Fish sauce, Thai basil, and lime leaves brings the flavors of Laos into this dish. While the red curry has a little bit of heat/spice, it’s not hot.
INGREDIENTS
6 Tbsp. virgin coconut oil, divided
1 medium leek, white and pale green parts only, halved lengthwise, coarsely chopped
Kosher salt
1 lb. brussels sprouts, trimmed, halved through stem end
¼ cup red curry paste (without added salt)
2 tsp. palm sugar or light brown sugar
2 tsp. fish sauce, plus more
4 fresh makrut (Thai) lime leaves, 3 whole, 1 very thinly sliced
1 lb. ground pork
1 13.5-oz. can unsweetened coconut milk
1 cup Thai basil leaves
Cooked jasmine rice (for serving)
DIRECTIONS
Heat 2 Tbsp. oil in a large skillet, preferably high-sided, over medium-high. Add leek, season lightly with salt, and cook, stirring occasionally, until most of it is golden brown, about 5 minutes. Transfer to a bowl; wipe out skillet.
Pour another 2 Tbsp. oil into same skillet over medium-high. Cook brussels sprouts, in a single layer, undisturbed, until golden brown underneath, about 3 minutes. Turn over and cook until other side is browned, about 2 minutes. Transfer to bowl with leek.
Wipe out skillet and heat remaining 2 Tbsp. oil (still over medium-high). Add curry paste, palm sugar, 2 tsp. fish sauce, and 3 whole lime leaves. Cook, stirring often, until paste darkens slightly, about 1 minute. Add pork and cook, stirring and breaking up, until in small pieces, about 2 minutes (pork doesn’t need to be fully cooked at this point). Pour coconut milk into skillet and reduce heat to medium. Simmer, stirring occasionally, until pork is cooked through and curry thickens slightly, about 5 minutes.
Remove skillet from heat and stir in Thai basil and leek and brussels sprouts. Scatter remaining thinly sliced lime leaf over and serve with rice.
