A delightful Thai-inspired green curry with tender pork and fresh vegetables, perfect for a quick and flavorful meal.
Heat a drizzle of oil in a large skillet over medium-high heat.
Use a neutral oil like canola or vegetable oil for a clean flavor.
Add the shallots and ginger to the skillet and sauté until fragrant.
Stir constantly to prevent the ginger from burning.
Stir in the green curry paste and cook for a minute to release its aroma.
Cooking the curry paste enhances its flavor.
Pour in the chicken broth and let it simmer until reduced by half.
Reducing the broth concentrates its flavor.
Add the cooked pork, coconut milk, bamboo shoots, and salt to the skillet.
Ensure the coconut milk is well mixed before adding.
Simmer the mixture for 5 minutes to blend the flavors.
Stir occasionally to prevent sticking.
Stir in the fresh basil leaves just before serving.
Adding basil at the end preserves its fresh flavor.
Serve the curry in bowls with lime wedges on the side.
Squeeze lime juice over the curry for a zesty finish.
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