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1
In a large bowl, mix 1/2 cup of the coconut milk with 1 tablespoon of the fish sauce, the coriander, curry powder and 1 tablespoon of brown sugar.
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2
Add the pork and let stand, turning occasionally, for 10 minutes.
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3
In a small saucepan, combine the vinegar with the remaining 1/3 cup of brown sugar and 1/2 teaspoon salt.
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4
Simmer over moderate heat, stirring, just until the sugar dissolves.
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5
Add the chiles.
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6
Pour the dressing into a medium bowl and let cool.
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7
Light a grill or preheat a cast-iron grill pan.
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8
Grill the pork over moderate heat until browned all over and firm to the touch, about 15 minutes for medium.
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9
Transfer to a cutting board, cover loosely with foil and let stand for 10 minutes.
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10
Meanwhile, heat the oil in a medium skillet.
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11
Add the shallot and cook over moderate heat until softened, about 2 minutes.
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12
Add the peanut butter, red curry paste and the remaining 1 1/4 cups of coconut milk and 1 teaspoon of fish sauce.
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13
Simmer over low heat until slightly thickened, about 2 minutes.
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14
If the sauce breaks, whisk in the boiling water.
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15
Add the lime juice and season with salt.
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16
Add the cucumbers to the dressing and toss, then add the cilantro and basil.
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17
Mound the cucumber salad in the center of a large platter.
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18
Thinly slice the pork and arrange around the cucumber salad.
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19
Sprinkle with the salted peanuts and serve the peanut sauce on the side.
