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Northern Style Thai Pork Curry

Recipe by Neil Perry from Food Source - Asia

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This is a traditional and simple Thai Green Curry, using only fresh ingredients with no one flavour overwhelming the other - all co-exist harmoniously. This is a principal of Asian cooking.

Ingredients

Pork

800 g pork shoulders trimmed and cut into large dice
300 ml vegetable oil
80 ml Fish sauce
60 g Palm Sugar
Small handful of roasted peanut
½ knob ginger, julienne
150 ml tamarind water
2 teaspoons curry powder
Water to cover

Paste

1 teaspoon coriander seed, roasted and ground
1 teaspoon cumin seed, roasted and ground
1 teaspoon black peppercorn, roasted and ground
1 teaspoon Salt
6 long dried Red chilli's de-seeded, soaked and chopped
4 tablespoons Ginger, chopped
4 tablespoons Lemongrass, chopped
4 tablespoons small red eschalots, chopped
2 tablespoons Garlic
1 teaspoon blachan (shrimp paste)
2 teaspoons Turmeric chopped

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Method

Pork

Put the pork in a bowl along with the paste, fish sauce, palm sugar, peanuts, ginger, tamarind and curry powder.
Mix well and leave overnight (if possible).
Heat the vegetable oil in a wok and fry the pork until it colours well and the paste becomes fragrant.
Add enough water to cover and bring to the boil.
Simmer until the pork is tender.
You may need to add more water as you go.
Check seasoning.
Finish with a little more fresh ginger over the top.
Serve with steamed jasmine rice or glutinous white rice and a bowl of steamed Chinese greens.

Paste

Blend all ingredients together with a little vegetable oil

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Recipe Rating

What do you think?

Jimmyville April 2010

Yum! Can't wait to give this dish a try!

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ngizee March 2010

Wow what an awsome tasting curry. It honestly tasted like something straight from a restaurant in Bangkok. I only used a couple tbsp of oil and added some coconut milk to enhance the curry's flavour. Did not like the peanuts though, I did not feel that they added anything to the dish and will do without adding them next time. I have published my twist on this dish feel free to take a squizz at Thai Yellow Pork Curry

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JR151 March 2009

Really tasty. Definitely a keeper. I had to get rid of a bit of the oil though. Will use half the oil next time.

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LW45 February 2009

This curry is truly my favourite and I am a harsh judge, always grinding my own spices and building flavour from scratch. The flavour is so intense and it is so easy. The perfect curry to cook when you are entertaining as you can't get any easier than just adding wate to the marinated meat and leaving it.

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