There are two very important things to keep in mind when storing meat in the freezer. The first is to wrap it in usable portions in plastic wrap, making sure to push out all the air. Then it should have a secondary covering such as a Ziploc freezer bag. Make sure to push all the air out of that too. This will prevent freezer burn. The second important thing is to store the package as far away from the door as possible. You don’t want extreme temperature fluctuations to affect the meat, otherwise damaging ice crystals could form. "Damaged" meat will be dry when cooked.
I used one half of the pork to make a saucy pork and kale stir-fry seasoned with fermented yellow beans for Sonny. Normally this type of stir-fry would be eaten atop rice noodles, but steamed rice does just as good a job at soaking up the sauce.
The other half of the pork went to red curry, which is Hubby’s favorite Thai dish. I’ve been a little hesitant to post about red curry because the way I like it is usually not the way it’s served in restaurants. The red curry I grew up eating was not thick and sweet. Of course it does have a hint of sweetness from the coconut milk, but sweetness should not be the predominant flavor. As for the thickness, I think many Thai restaurants serve their curries thick because most Americans would probably be turned off if they saw a layer of oil topping their curry. But that’s the way it looks when it’s properly prepared (and just because you don’t see the oil on top doesn’t mean it’s not there). Of course you could just skim off the oil. As you can see, I didn’t bother. I figured I can eat very healthy for the next 5 days to make up for one not so healthy meal. Everything in moderation, right?
Thai Red Curry with Pork and Bamboo Shoots
feeds 4 adults
- 19oz can coconut milk (not lite), cream separated from milk
- 1 to 2 tbs red curry paste, depending on desired heat
- 1 to 2 tbs brown sugar, depending on taste
- 1 ½ cups chicken broth (water is fine)
- 6 kaffir lime leaves
- 1 to 2 quarter-sized slices fresh galangal (or 1 to 2 pieces of dried galangal)
- fish sauce to taste (about 1 to 2 tbs)
- 8oz can bamboo shoots, rinsed well
- 8oz pork sirloin (chicken, tofu or beef is fine too), sliced