in Thailand

Thai curry with pork

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Ingredients for 4 servings:

  • 400 ml coconut cream (cannot shake)
  • 1 ½ tbsp curry paste, red
  • 500 g pork loin(s), cut into 2 cm cubes
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar, grated
  • 4 kaffir lime leaves, halved lengthwise
  • 115 g fresh baby corn, halved diagonally
  • 30 g basil, Thai basil for garnishing
  • 1 red chili pepper(s), cut into strips for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Skim the thick coconut cream from the top of the wok and bring to a boil, then simmer for 10 minutes until the oil separates. Add the curry paste, mix thoroughly, and simmer for 2-3 minutes, stirring frequently, until fragrant. Add the pork and cook, stirring, until it begins to color. Stir in the fish sauce, sugar, lime leaves, corn, and remaining coconut cream and simmer for 4-5 minutes, until the meat is cooked through and tender. Stir in the basil and garnish with chili.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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