Pork curry recipe

Make this easy pork curry recipe so you will enjoy an easy yet delicious Thai curry dish with little work and little dishes afterwards.

Pork ribs are a cheap staple for the non Malays in Malaysia, although I must say: life is getting more and more expensive by the day here as well. Being a Muslim country, pork is mostly found in Chinese cuisines. When you travel around here, do know that some shopping malls like KLCC in the center of Kuala Lumpur aren’t selling any pork at all.

The recipe below starts like any Belgian stew – with browning the meat – , but the added ingredients are more what you would find in Thai recipes.

This curry tastes best when made with Thai green curry paste. You can equally try to use this quick and easy red curry paste. If you happen to have curry powder, you are good to go as well. Just know that Indian curry powder will include turmeric and cumin, where less easy to find Thai curry powder uses spices like galangal and lemongrass.

A typical way to balance spiciness, is to add sugar, which in itself will be balanced with extra lime or yoghurt. Added sugar means this recipe is not paleo proved at all, even when you use palm sugar (gula melacca or gula java as it is called in Malaysia and Indonesia: added sugar simply remains added sugar).

Easy Thai pork curry recipe ingredients

• about 1 pound (500 grams) pork ribs, in Malaysia they are cut in about 2 inch (5 cm) pieces
• 3 lime leaves
• 2 tablespoons curry paste or Thai curry powder
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• juice of half a small lime
• about 1 cup (250ml) (coconut)milk
• about half a cup (125ml) of water
• more water if during the cooking your pork rib curry becomes dry

How to make Thai pork curry

1. Use Thai green curry paste or make a paste by adding a little water or (coconut) milk to the Thai curry powder. Heat some oil in a wok or pan and fry the paste until the flavors come out.
2. Add the meat and stirfry until the meat is sealed on all sides.
3. Add boiling water and stir in the other ingredients: milk, Thai fish sauce, brown sugar and lime juice. Add the lime leaves and make sure the mixture keeps to a boil so the meat keeps tender.
4. When not all the meat is covered with liquid, you cover the pot or pan, reduce the heat and cook the pork ribs for a further 45 minutes to 1 hour, until the meat is tender. If you have a lot of liquid in your pot, then simmer the meat without a lid.
5. The ribs are ready when the pork meat falls of the ribs, or when the fat separates from the meat and is clearly visible in your curry sauce.