Thai style pork curry with coconut

Thai style pork curry with coconut

It was one of those days. The family needed feeding. Damn what we got? “Not a lot”, was the answer. “Some pork is in the freezer.” Hmmmm, now that’s a great help – NOT! Down to the minimart I trudged with a list of 4 items, and ended up back upstairs in kitchen Kennett with 3 carrier bags full of stuff. Not all for the dish though, which I created in my mind whilst browsing, but not far from it.

Thai style pork and coconut curry

I am sticking this in to the Thai section, as I used fish sauce not salt. It reminds me of a Thai version of my Filipino Bicol Express, or BK Express as I called it. It went down a storm with the family!

To make enough for four you will need:

  • 500g lean pork fillets finely sliced to bite sized pieces;
  • 1 stalk of lemon grass, first peeled to the young flesh then finely chopped;
  • 4 garlic cloves finely chopped;
  • 1 inch of ginger peeled and finely chopped;
  • 2 small red onions finely chopped;
  • The juice of one lemon and one lime;
  • ½ litre of coconut cream;
  • ½ litre of coconut milk;
  • 3 dried chilies that have been soaked in clean water for 20 minutes, then finely chopped; and
  • 2 tablespoons of fish sauce.

Heat some oil in pan until piping hit, and stir-fry the lemon grass, garlic, ginger, and onions until they are sweated down – soft not burnt.

Add the pork and cook this on high heat until it starts to brown. This should take no more than 5-10 minutes if the heat is high enough.

Keep the heat high and add the coconut milk, coconut cream, lemon juice, and lime juice. This is likely to bubble away immediately – DON’T panic. Keep it high and keep stirring it, or at least keeping an eye on it so the coconut does not burn. Cook this for about 5 minutes. Then reduce the heat down to a simmer for about 15-20 minutes.

The mixture should turn a light brown colour. Whist simmering you want to reduce the liquid by about a third, so it turns a little more like a sticky gravy. Ensure the pork is cooked through by taking your fattest piece and cutting in half. Any red ooze, you need more cooking.

That’s really it.

Take it off the heat. Have a wee taste. Likely it is quite sweet, maybe too sweet. Now add in the fish sauce and stir and taste again.

Boom, notice then change. Now you can serve.

Hold on Kennett you forgot the chilies I can hear you crying. OK I may be old but not that old. Now because my 5 year old is not yet up to our chili heat I served her portion first without the chili. I then stirred in the chopped chili for the adults and my son. You have now enabled yourself to cater for two taste buds with the same dish, and because I used dried chili the flavor seemed to mix in much quicker.

This one turned out rather nicely I have to say. We served this with white rice, but equally it would have been really good with noodles.

Your choice. Super yummy!

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