Laotian Pork Curry with Coconut Milk and Avocados

Prep Time : 20 minutes chopping

Active CookingTime: 25 minutes cooking

Serves; 4-5

Asians believe in using all of the tastes in one dish. So most dishes are very complex in flavor as they incorporate Sweet, Sour, Salty, and Spicy. This dish is exactly that. 

While traveling in Lao, we visited Luang Prabang. We were fortunate to stay at the lovely La Residence Phou Vao, which is now a Belmond Hotel. This charming little spot was nestled between the Mekong River and the misty mountains in a beautiful and small charming village filled with temples and monks strolling around in their orange robes. The hotel’s cooking classes take place on a terrace outside of their restaurant surrounded by lush vegetation. This is one of the dishes they presented during an evening cooking class. In Asia, particularly Vietnam and Lao, the chefs believe incorporating all of the tastes available to form a complex taste and feel on the tongue. Sweet, Sour, Salty, and Spicy. This dish is exactly that. Easy to make, lovely for a unique meal.

I have added a few simple ingredients throughout the years, such as sliced avocado, potatoes, and cashews; however, it is delicious plain without them. 

Ingredients:

1 large 2 lb. pork tenderloin, sliced into rounds

3 Tbs neutral oil. I like coconut oil, but you may use peanut oil or avocado oil

2 cans of regular coconut milk

3 Tbs. freshly squeezed lime juice

Zest from one lime

4 Tbs. of red curry paste. I use Simply Asia Thai Kitchen because it is readily available in most grocery stores.

3 Tbs. fish sauce

3 cloves garlic, chopped

2 Tbs. of brown sugar

1/2 cup fresh whole basil leaves

Bok Choy roughly chopped into large pieces

1 medium white onion sliced in half and then sliced in half again. Separate the individual slices.

1 red bell pepper, deseeded, sliced into long strips

10 red baby potatoes, sliced in half

1 large Florida avocado sliced or 2 small Haas avocados

1/2 cup whole cashews

1/4 cup whole cilantro leaves

To Serve:

Cooked White Basmati or Jasmine Rice to serve

1 Green onion sliced to sprinkle on top

Directions:

Heat 2 Tbs of the oil in a wok or a cast iron pan on high. Toss the slices of pork with salt and pepper. Add to the pan and sear on both sides. Remove the pork and set aside. Bring a small pot of water with the baby potatoes in it to a boil. The potatoes are done when you can pierce them easily with a fork – about 10 minutes. Drain and set aside. Add 1 Tbs of oil. Add the curry paste, the onion slices, and the red pepper slices to the pan. Saute' 5 minutes. Stir in the coconut milk, fish sauce, lime zest, and garlic. Toss in the baby bok choy. Add the cooked potatoes. Simmer 2 minutes. Add the whole basil leaves and return the pork to the pan. Simmer for 1 minute. Turn off the heat. Add the fresh lime juice and stir – top with slices of avocado, chopped cilantro, green onions and cashews.

Serve with white basmati rice.