PRINT OPTIONS:       Print       Turn Off Main Image

Northern Style Thai Pork Curry

Northern Style Thai Pork Curry

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
Measurement Conversion Calculator

Method

Pork

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

Paste

  1. Blend all ingredients together with a little vegetable oil
No Rating