Curry Paste with Peruvian Flair: Red Curry and Pink Peppercorn Meat Sauce Recipe

1. Heat a large skillet on high heat for several minutes until water sizzles off instantly. Add your meat of choice and brown it well, salting aggressively. When the meat is browned and a little crispy, remove it with a slotted spoon to a plate lined with paper towels.

2. Drain off all but a thin film of the fat and add the curry paste. Stir it constantly until it has slightly darkened in color and is intensely aromatic. Add the ground coriander and pink peppercorns and stir to incorporate for about 15 seconds.

3. Add the coconut milk, soy sauce, and rice wine, scraping the bottom of the skillet to remove any browned bits. Stir to combine and let it all come to a boil, then reduce it to a simmer for about half an hour, or until the sauce has thickened, the flavors have melded, and the meat is tender.

4. Raise the heat to high and pour in the cornstarch mixture to let the sauce thicken, stirring, for about a minute. Taste for salt and sugar, then add the lime juice off the heat.

5. Add a good-sized ladle of sauce to a bowl of noodles, rice, or rice cakes, and garnish with some cilantro.

This Recipe Appears In

• Spice Hunting: Pink Peppercorns