Pork Thai Curry

    2 hours 15 minutes

    Pork is not often seen in a curry but it's a great alternative to chicken or lamb, being rich and full of flavour. This recipe has to simmer for a while but it's very easy to make.


    New South Wales, Australia
    1 person made this

    Serves: 2 

    • 400g pork loin or chops, cut into small cubes
    • 6 tablespoons red curry paste
    • 2 tablespoons Thai curry powder
    • 2 tablespoons dark soy sauce
    • 1 tablespoon oil
    • 6 cups water
    • 2 tablespoons ginger, finely diced
    • 12 cloves garlic, diced
    • 8 onion shallots, diced
    • 4 tablespoons fish sauce
    • 2 tablespoons palm sugar (or brown sugar)
    • 2 tablespoons tamarind puree

    Preparation:15min  ›  Cook:1hour  ›  Extra time:1hour marinating  ›  Ready in:2hours15min 

    1. In a bowl, mix the pork, curry paste, curry powder and soy sauce and let marinate 1 hour.
    2. Heat the oil in a saucepan on low heat and add the pork. Cook, stirring, until the pork is seared on all sides. Add the water and bring to the boil.
    3. Add the ginger, garlic, shallots, fish sauce and sugar. Bring to a simmer and cook for 1 hour until the pork is tender. You may need to add more water.
    4. Just before serving, stir in the tamarind puree.

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