Red pork curry with bamboo shoots

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 1 pack of bamboo shoots – tips (vacuum, 400 g)
• 1 can coconut milk, unshaken (400 ml)
• 2 tbsp curry paste, red
• 1 garlic
• 3 kaffir lime leaves (magrood leaves)
• 3 tsp palm sugar or brown cane sugar
• 3 tbsp fish sauce
• 1 tbsp lime juice
• 1 bunch basil, Horopa (sweet Thai basil)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the pork fillet and bamboo shoot tips into bite-sized pieces, finely chop the garlic, and tear the magrood leaves slightly in the middle. Heat the wok. Add about 3-4 tablespoons of the separated coconut cream from the top of the unshaken can and simmer for about 1 minute, stirring constantly. Then whisk in the curry paste. Bring this mixture to a simmer until small bubbles form and the edges change color and become fragrant (about 3 minutes). Now add the garlic and magrood leaves and fry briefly again. Then add the remaining coconut milk, bring to a boil, and simmer gently for about 15 minutes, until small globules of fat form on top. Season to taste with the fish sauce, sugar, and lime juice. First, add the meat and simmer over medium heat for about 5 minutes. Then add the bamboo shoot tips to the wok and simmer with the lid closed for another 5 minutes. Remove the magrood leaves. Just before serving, stir in the basil (simply pluck the leaves and cut any large ones in half). Variation: I like to cut the magrood leaves into very fine strips in curries and leave them in the curry. Finely chopped, they’re edible, and I find they taste very good. However, I don’t want to include them in every curry.