Chinese Water Spinach Curry

Method20 steps

1. 1

   Step 1: Cut the ½ cup lean pork into bite-sized cubes about ½ inch across. Have the measured seasonings and lime ready before heating the pot.

   Uses ½ cup lean pork

2. 2

   Step 2: Cut the ½ lb Chinese water spinach into 1-inch lengths.

   Uses ½ lb Chinese water spinach

3. 3

   Step 3: Put ½ cup of the coconut milk and the 1 tbsp ready red curry paste into a 2-quart pot over medium to low heat.

   Uses First ½ cup coconut milk · 1 tbsp ready red curry paste

   
4. 4

   Step 4: Stir the coconut-and-curry mixture from step 3 constantly for about 5 minutes, watching for red oil to begin bubbling and preventing the bottom from burning.

   Check curry-base oil · 5 minUses Coconut milk and red curry paste in the pot

5. 5

   Step 5: Check the mixture from step 4 for red oil bubbling at the surface; the time is a guide, so keep watching its texture.

   Uses Cooked curry-and-coconut base

   
6. 6

   Step 6: Keep the base from step 5 over medium to low heat rather than turning the heat up to force it.

   Uses Curry base releasing red oil

7. 7

   Step 7: As the base from step 6 starts to sizzle, be careful of splashes and have the prepared pork and greens ready to add.

   Uses Sizzling curry base

8. 8

   Step 8: Add all the prepared pork from step 1 and cut water spinach from step 2 to the base from step 7. Stir to coat them.

   Uses Sizzling coconut curry base · Prepared lean pork cubes · Prepared water spinach

   
9. 9

   Step 9: Add the remaining ½ cup coconut milk and all the 3 cups water to the pot from step 8 and bring it to a simmer.

   Uses Pork and water spinach coated in curry base · Remaining ½ cup coconut milk · 3 cups water

10. 10

    Step 10: Stir the 2 tbsp sugar and 4 tbsp fish sauce into the simmering pot from step 9.

    Uses Pork-and-water-spinach curry · 2 tbsp sugar · 4 tbsp fish sauce

11. 11

    Step 11: Remove any seeds from the half lime and squeeze its juice into the curry from step 10. Keep the squeezed half for the next step.

    Uses Seasoned pork-and-water-spinach curry · ½ lime

12. 12

    Step 12: Drop the same squeezed lime half from step 11 into the curry from that step.

    Uses Curry with lime juice · The same squeezed ½ lime

13. 13

    Step 13: Tear the 3–4 kaffir lime leaves and add them to the pot from step 12.

    Uses Curry with the squeezed lime half · 3–4 kaffir lime leaves

14. 14

    Step 14: Stir the pot from step 13 and bring it to a gentle boil, then maintain a simmer.

    Uses Curry with torn kaffir lime leaves

15. 15

    Step 15: Keep the curry from step 14 simmering while the pork cooks. Its finished flavor should balance fish sauce, lime and sugar.

    Uses Simmering pork-and-water-spinach curry

16. 16

    Step 16: Once the pork in the curry from step 15 is fully cooked, reaching at least 63°C (145°F), taste the broth and add a little additional fish sauce, sugar or lime juice only if needed.

    Uses Cooked curry ready for a taste check · Additional fish sauce, optional to taste · Additional sugar, optional to taste · Additional fresh lime juice, optional to taste

17. 17

    Step 17: Taste the adjusted curry from step 16 for a little sweetness with the fish-sauce and lime flavors in balance.

    Uses Adjusted pork-and-water-spinach curry

18. 18

    Step 18: For the fuller-flavored version, let the seasoned curry from step 17 simmer gently for about 30 minutes.

    Finishing curry simmer · 30 minUses Seasoned curry ready for the finishing simmer

19. 19

    Step 19: After the simmer, check that the pork in the curry from step 18 is fully cooked and has reached at least 63°C (145°F). Take the pot off the heat and let it rest for at least 3 minutes before serving. If keeping it overnight, divide it into shallow containers and refrigerate promptly within 2 hours, or within 1 hour above 32°C (90°F).

    Rest cooked pork curry · 3 minUses Finished simmered pork-and-water-spinach curry

20. 20

    Step 20: Serve the rested curry from step 19 hot. If it was refrigerated overnight, reheat the portion to a rolling boil and at least 74°C (165°F) throughout before serving.

    Uses Rested curry or its refrigerated serving portion