Red Curry for a Crowd

I made this for a recent family gathering and served it as a soup, but it could just as easily be served over basmati for a main course.  Since I was preparing for 30, I have reduced all the ingredients by half, assuming that it will turn out the same for 15 servings.

Red Curry Soup

4 lbs. pork roast, coated in a rub of:

2 T. chili powder

6 T. garlic powder

2 T. ginger powder

4 t. coriander

4 t. cumin

3 t. turmeric

2 t. cardamom

1 t. salt

Large pinch of clove

Large pinch of cinnamon

(These are the same spices you would use in preparing Tikka.)

Coat all sides of the pork roast, then cover and bake at 200 degrees overnight or for 6 hours.  While still warm, shred.  Add to soup recipe below.  

OR...to simplify, use leftover chicken, beef or pork.  The primary seasoning comes from the soup itself, and the dish will still be excellent without the specially prepared pork.

1/2 c. butter, melt

1/4 c. flour, whisk into butter, then add:

2 jars Thai Kitchen red curry paste (yes, 2 whole jars!)

3 cans Coconut Milk (full fat)

4 heaping T. vegetable base

3-6 T. sliced fresh ginger

1 T. fish sauce

1/2 - 3/4 c. Splenda

1 pint heavy cream

2 leeks, thinly sliced

1 large red pepper, diced

5 oz. (1-1 1/2 c) portabellas, sliced

A couple dashes of each:

Cumin

Cardamom

Coriander

Turmeric

Simmer on low for about 30 minutes or so until flavors have had a chance to blend.  This is just as good, if not better on days 2 and 3!