I've been fiddling with this recipe for a while and finally found a combination that's consistently good. I'm recording it here because I don't want to lose it.....
Of course, it's normal to serve Thai curry over rice, and especially yummy because the rice absorbs the delicious sauce. I like it over a simple slaw, though, too, because the tanginess of the slaw really complements the smooth spiciness of the coconut curry sauce. Your choice, but you might want to give the slaw a try. Also, since the cabbage isn't cooked, it doesn't get that slimy, slippery texture - just more crunch for the dish.
Cut the veggies into pretty big chunks (at least 1") to help them stay crisp during cooking.
Thai Coconut Curry Pork & Crisp Veggies
For the slaw:
1/2 head cabbage, shredded
3 green onions, chopped
2T vegetable oil
2T lime juice
sprinkling of salt
Combine all ingredients, toss well and set aside while making the curry.
For the curry:
2T fresh basil chopped (I used the basil I chopped in the food processor with olive oil and froze in ice cube trays last summer)
2T red Thai curry paste
2T fish sauce
2T sesame oil
1/2 can light coconut milk (the other half can be frozen and used later)
1lb pork, cooked and drained of fat (this can be ground or shredded pork)
1/2 celery bunch, chopped into 1" long pieces
1 onion, cut into 1" chunks
2 red or yellow peppers, cut into 1" chunks
1/2C unsalted dry roasted peanuts
Mix the basil, curry paste, fish sauce, sesame oil and coconut milk together in large frying pan set on medium high.
Add the pork, celery and onions. Cook, stirring occasionally for 4 to 5 minutes.
Add the peppers and peanuts and turn off the heat. Stir to incorporate.
Serve the curry over a bed of slaw.