Serves 2

You don't run across many Asian recipes that call for liquor. The whiskey complements the lemongrass in this dish incredibly well, while adding a complexity that only a fermented beverage can.

Pork and Spinach Curry

1 cup coconut milk, divided

1 tablespoon Red Curry Paste (see recipes in Chapter 1)

½ cup lean pork strips

2 cups water

½ lime

3–4 kaffir lime leaves, crumbled

4 tablespoons fish sauce

2 tablespoons sugar

½ pound baby spinach

Rice, cooked according to package directions

  1. In a medium-sized saucepan, heat ½ cup of the coconut milk and the curry paste over medium-low heat, stirring to combine thoroughly. Cook for 5 minutes, stirring constantly, so that the sauce does not burn.
  2. Add the pork cubes, the remaining coconut milk, and the water. Return the mixture to a simmer and let cook for 5 minutes. Squeeze the juice of the lime half into the curry. Add the lime half.
  3. Stir in the kaffir lime leaves, fish sauce, and sugar. Continue simmering for 5 to 10 more minutes or until the pork is cooked through. Remove the lime half.
  4. Add the baby spinach and cook for 1 minute.
  5. Serve over rice.

illustration Spinach

Spinach is an amazingly healthy leaf vegetable. Spinach is low in calories, and is a good source of vitamin C, vitamin A, and minerals, especially iron.