Thai Yellow Curry with Minced Pork

thaiporkmince

This is one of my all time favourite Thai curries. Minced pork marries so well with the spiciness of this dish. It’s a curry that packs a slow growing warmth, where the spice is present, but not overwhelming. It’s very fragrant and one of the nicest curries you’re likely to taste!

RECIPE:

INGREDIENTS:
For the paste:

1 lemon grass stalk (white part only, finely chopped)
1 large shallot (finely chopped)
4 red birds eye chillies (finely chopped)
1 coriander root and stalk (finely chopped)
4 cloves garlic (finely chopped)
1 teaspoon fresh galangal (finely chopped)
1 teaspoon fresh turmeric (finely chopped) or 1/2 teaspoon powdered
pinch white pepper
3 slices lime zest (finely chopped)
2 lime leaves (finely sliced)
1 level teaspoon shrimp paste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt

For the curry:
4 tablespoons peanut oil
500g pork mince
400ml coconut milk
2 fresh red birds eye chillies (thinly sliced) (optional)
3 tablespoons fish sauce
1/2 lime (juice of)
1 tablespoon fresh coriander (roughly chopped)

DIRECTIONS:
To make the paste, grind everything together in a pestle & mortar until a fine paste is achieved. Set aside. You can also use a hand blender or food processor (just add a little coconut milk to loosen the mix slightly).

Heat a wok with the oil until hot. Add the paste and fry for 1 minute until fragrant. Add the pork mince in 3 batches to avoid it stewing – stirring well for about 3-4 minutes. Pour in the coconut milk and 125ml water. Stir in the fish sauce and chillies (if using) then bring to a boil. Reduce the heat and simmer for 25 minutes partially covered. Remove from the heat and stir in the lime juice. Sprinkle with coriander and serve.

SERVING:
Serve with plenty of fluffy jasmine rice to soak up all the delicious sauce.

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2 Responses

  1. WOW!!! delicious,… this would be my favourite thai recipe i have tried. i did add…1 tab.s mango pickles…1tsp belacan (shirmp paste)…1tsp palm sugar…10 fresh thai basil (shredded)

  2. I sometimes throw some Thai basil over when I cook this, but it’s more difficult to find. Probably as it’s more delicious than regular basil.

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