Red Curry of Pork and Bamboo Shoots

First, cook the paste.

Prepare the pork ribs: Place in cold water, boil briefly, rinse and drain. Cut into 1 cm wide strips and cook in the 750 ml coconut milk – in about 20 min.

Gently roll coconut cream over medium heat until cracked.

Incorporate 4 tbsp paste and roast over medium heat for 10 min until strongly fragrant and dried spices dominate.

To begin, season with palm sugar and roast for about 1 min to dissolve the sugar and darken the paste. Now add fish sauce and evaporate slightly. Add the pork and either moisten with the cooking liquid or the additional 500 ml of coconut milk and simmer on low heat for 1 to 2 min.

Add the remaining ingredients, remove from the heat and rest to allow the flavors to develop. The curry should be lush from the coconut cream, slightly sweet and salty and show just a hint of the dried spices – and aromatic from the chilies, lime and basil leaves that were added at the end.

As add-ons:

– pickled vegetables

– salted fish

– salted beef

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