Sweet and Sour Pork Curry

    1 hour 15 mins

    A simple curry dish that my auntie taught me. This curry has a more sweet and sour taste than most typical curries of Thailand.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • For the curry paste
    • 2 large dried red chillies
    • 2 cloves garlic
    • 1 stalk lemongrass
    • 1 shallot
    • 1 tablespoon krachai, peeled and sliced
    • 1 tablespoon galangal, peeled and sliced
    • Rind of two kaffir limes
    • 1/2 cup fried crispy fish
    • For the broth and meat
    • 1 litre (4 cups) thick coconut milk, settled with cream at the top
    • 2 tablespoons palm sugar
    • 1/2 kilo lean pork, sliced
    • 500ml (2 cups) meat stock
    • 2 tablespoons tamarind juice
    • 4 kaffir lime leaves
    • Fish sauce to taste
    • 1 bunch pak boong, or spinach, chopped

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Using a mortar and pestle, pound the curry paste ingredients into a fine paste.
    2. Heat the coconut milk in a pot until the cream separates from the milk. Ladle the separated fat from the coconut milk into a wok and fry the curry paste until fragrant.
    3. Stir in the sugar and then add the pork. When the pork is browned, add the remaining coconut milk. If during the course of the cooking the liquid evaporates too much and the curry is too dry, add the meat stock as necessary.
    4. Add the tamarind and lime leaves and stew the pork until it is tender. Season with fish sauce.
    5. Right before serving, add the pak boong or spinach. Place the curry in a large bowl and pair with steamed jasmine rice.

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