Red pork curry

Recipe from: 6/16/2005 12:00:00 AM
pork curry

Ingredients 8
Servings 1
Minutes 10 mins


Serving Change
  • 400
    1 can coconut milk
  • 30
    red curry paste
  • 15
    brown sugar
  • 800
    deboned pork, cubed
  • 10
    lime or curry leaves
  • 15
    fish sauce
  • salt to taste
  • 1 handful of fresh coriander


10 mins
The curry paste and sugar are cooked together before the meat is added.
The sugar allows the mixture to be cooked at a higher temperature, thus helping to extract the flavours more effectively without spoiling the colour.
Pour the creamy topping of the coconut milk into a hot wok or pan. Stirring continuously, simmer gently until it begins to separate.
Add the curry paste and sugar and simmer for 2-3 minutes to allow the flavours to develop.
Add the pork and simmer for 5 minutes.
Add the remaining coconut milk and lime or curry leaves and simmer for 15 minutes or until the fat in the coconut milk rises to the surface.
Add the fish sauce and salt and simmer for another few minutes.
Sprinkle with fresh coriander just before serving.
Serve the curry with rice, sambals and poppadums.

Read more on: pork publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.