Thursday, June 09, 2011

Green curry with pork and vegetables

This is another green curry recipe to showcase how versatile this curry can be. I have written up the recipe for making the actual curry paste- in this recipe, I will show the easy way to make the curry using Mae Ploy's curry paste which can be bought at Asian shops here. I usually make a curry to finish leftovers in the fridge- I had pork, french beans, coriander and cabbage that needed using up so I turned it into this delicious hearty curry. It only took a mere twenty minutes to cook this up.

2 heaped tablespoons of Mae Ploy green curry paste
1/2 can coconut milk or coconut cream
2 tbs fish sauce
2 tbs sugar (or you can use Thai palm sugar for a more intense flavour. It usually comes in big cubes that have to be cut)
pinch of salt
4 kaffir lime leaves (this can be bought frozen at the Asian shop, just peel off the frozen leaves and throw into pot)
1 sprig coriander chopped
1/2 onion sliced
100 g pork cubed
1/4 head of cabbage sliced

1. Heat oil and fry curry paste until fragrant. Add the pork.
2. Cook under high heat until pork is almost cooked and add vegetables (except coriander).
3. Add seasonings when vegetables are softened.
4. Finish off with coconut milk and coriander.

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