Red Pork Curry with Bell Peppers
from Cooking School Thai

Special Ingredients:
home-made red curry with
toasted coriander seeds

Changes:
Substituted cilantro root with green cilantro leaves, which is one of the main differences between red and green curry. Have to try with the root next time.

Notes:
Have to have all ingredients prepped and chopped before starting to cook. Pork got overcooked a bit. I had to blanch tomatoes so I could peel them, so I turned the curry off and let it sit, while I prepped the tomatoes. Meanwhile the pork kept cooking. Have to be careful with it next time.

Description:
Very tasty rich dish, with a twist compared to usual coconut curries. The tomatoes and lime zest (from curry paste) add acidity and cut through the fattiness of pork and coconut. Home-made red curry adds a lot of flavor and aroma - it comes out through your nose. Toasted coriander seeds add the most to it, but none of the ingredients are overpowering.

Will I make it again? yes