For today’s French Fridays with Dorie recipe, I did a 180° from last week. While I improvised the steps for making the Cold Melon-Berry Soup, I followed every direction for the Coconut Lemongrass Braised Pork to a ‘T’. The only change I made in the process was to use the Dutch Oven to brown the pork and cook the rest of the dish and I will believe that one doesn’t count.
That was it.
Don’t believe for a minute that I didn’t think of many other modifications for this recipe. Fish sauce? Cook the braise on the stove top? More curry powder and less turmeric? Add onions, garlic, and ginger? Double the lemongrass? Cayenne or crushed red pepper? Brown sugar? Cooking the vegetables in the broth?
Had I gone through with them, though, I think I would have missed out on a delicate curry sauce. I love all kinds of curries – Thai, Indian, Caribbean – and know there’s a lot for me to learn about them. Thank you Dorie for teaching me restraint. I think we can add French to that mix (after doubling the lemongrass).