Red Curry with Roasted Pork (Cari Heo Quay)

It's cold outside so why not make a quick curry stew to keep us all warm during this holiday? Here is a creamy curry stew that is spicy, flavorful and festive-looking for dinner this week. Since Chinese roasted pork, or Heo Quay, is often served during special occasions for many Vietnamese families, so including this roasted pork this holiday season is perfect. Talking about colorful, the bright pumpkin and purple eggplant will also steal the show, as well as making this stew hearty and healthy. Just serve with plenty of steamed rice or noodles and watch it them all disappear, fast!

Red Curry and Roasted Pork
Red Curry and Noodles

RECIPE for 6 servings

1/3 cup of red curry paste, Mae Ploy or Maesri brand
2 cans of 13.5 oz. coconut milk, non-sweet
1 cup water
1/2 lb pumpkin, cut into 2-inch cube
1/2 lb of eggplant, cut into 2-inch pieces
1.5 lb of Chinese roasted pork, ask the BBQ man to chop it into 2-inch pieces
2-3 shallots, minced
1 handful of basil leaves, divided
A few fresh Thai chili pepper, optional
2 tbs of fish sauce, or to taste
1 tbs sugar, or to taste
1/2 tsp of salt, or to taste
Cooking oil
Serve with steamed rice or noodle/vermicelli

1. Turn heat high. Add oil to pot and then the minced shallot. Saute for 7 secs and add in curry paste. Cook for 1-2 minutes until paste is fragrant.
2. Add in pumpkin and eggplant and 1/2 tsp of salt. Add in water and cover pot to cook at medium heat for about 8-10 mins or until veggies are slightly tender.
3.  Uncover pot, add in 2 cans of coconut milk. Continue to cook the veggies for another 5 minutes.
4.  Turn heat to a simmer, add in the roasted pork pieces. Then add fish sauce and sugar to taste. 
5.  Simmer for another 5 mins. Add a few basil leaves and as an option, fresh chilis to the curry. Turn off heat.
6.  Serve immediately with rice or noodles.