Make Money Go Thailand
First Place Pork Green Curry Green Chili w/ Coconut Sticky Rice and Fried Plantains
“This fusion of green chili and Thai aromatics is a combined homage to my stepmom’s Thai cooking and my time living in Colorado.”
Ingredients:
2lbs Pork Shoulder
6 Tomatillos
6 Large Jalapenos
3 Poblano Peppers
6 Thai Chilis
(de-seeded for less heat)
1.5L Aromatic Stock*
1 Onion
4 Garlic Cloves
6 Tbsp 3 Crab Fish Sauce
4 Tbsp Palm Sugar
4 Tbsp Green Curry Paste
6 Tbsp AP Flour
3 Cups of short grain rice
12oz Coconut Milk
1/2 cup sugar
4 pandan leaves (find frozen at Asian Market)
4 Green Plantains
1 Grip of Cilantro
Aromatic Stock:
2L Water
2 Lemongrass Stalks (Asian Market)
5 Lime Leaves (frozen, Asian Market)
5-6 Star Anise
Combine and simmer for 30-40 minutes. Then strain.
Chili Instructions:
1. Char peppers and tomatillos on charcoal grill (or broil on high until moderately charred).
2. Cut pork in to 3” cubes. In a lightly oiled heavy pot on medium heat, brown pork pieces. Remove from pot and set aside.
3. Remove all but 2 Tbsp of fat from pot, then add onion and cook until soft.
4. Add charred peppers, Thai chilies, garlic, and bring to a simmer.
5. Add fish sauce, palm sugar, green curry paste, and flour (use 8oz of Aromatic Stock to make a slurry with the flour before adding to the pot).
6. Add pork back to the pot, bring to simmer and cook for 2 hours.
7. Remove pork, rest for 5 minutes, then gently shred with two forks before adding back to the pot.
Coconut Sticky Rice Instructions:
1. Rinse rice 3 times and soak overnight in the fridge.
2. Cook rice in rice cooker with about 1/2 the normal amount of water.
3. In a small sauce pan, combine sugar, coconut milk, 5 lime leaves, and 3 Pandan leaves. Bring to a simmer for 10 minutes. Strain and set aside.
4. In a large bowl, combine rice and coconut syrup slowly with rice paddle, then stuff into a resealable plastic bag until you’re ready to serve.
