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Yield
Serves : 4

How to Make It

Step 1    

In a large bowl, mix 1/2 cup of the coconut milk with 1 tablespoon of the fish sauce, the coriander, curry powder and 1 tablespoon of brown sugar. Add the pork and let stand, turning occasionally, for 10 minutes.

Step 2    

In a small saucepan, combine the vinegar with the remaining 1/3 cup of brown sugar and 1/2 teaspoon salt. Simmer over moderate heat, stirring, just until the sugar dissolves. Add the chiles. Pour the dressing into a medium bowl and let cool.

Step 3    

Light a grill or preheat a cast-iron grill pan. Grill the pork over moderate heat until browned all over and firm to the touch, about 15 minutes for medium. Transfer to a cutting board, cover loosely with foil and let stand for 10 minutes.

Step 4    

Meanwhile, heat the oil in a medium skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the peanut butter, red curry paste and the remaining 1 1/4 cups of coconut milk and 1 teaspoon of fish sauce. Simmer over low heat until slightly thickened, about 2 minutes. If the sauce breaks, whisk in the boiling water. Add the lime juice and season with salt.

Step 5    

Add the cucumbers to the dressing and toss, then add the cilantro and basil. Mound the cucumber salad in the center of a large platter. Thinly slice the pork and arrange around the cucumber salad. Sprinkle with the salted peanuts and serve the peanut sauce on the side.

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