This flavorful and robust Thai curry hails from the north of the country near Burma, and displays influences from that region (turmeric and tamarind). Other key ingredients in this curry include lemongrass, ground soy beans, and lots of galangal or ginger. I've also added eggplant, which I find works particularly well and adds extra nutrients. As a bonus, the recipe can be made in just 40 minutes. (Note that the optional use of coconut milk is my addition and not strictly authentic in terms of northern Thai food.) ENJOY!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- SERVES 4
- 2 lbs or 1 kg. pork ribs or tenderloin (sliced into thin pieces if tenderloin, or chopped into segments if ribs)
- 1/2 to 1 eggplant, chopped into large bite-size pieces
- 1 large cooking onion, chopped
- handful of fresh basil to finish the dish
- optional: 1/4 to 1/3 cup coconut milk
- CURRY PASTE:
- 2 stalks lemongrass, sliced finely OR 6 Tbsp. frozen prepared lemongrass
- 6 cloves garlic
- 1/4 cup chopped galangal or ginger
- 2 tsp. turmeric
- 1 heaping tsp. shrimp paste (available in by the jar at Asian food stores)
- 2 tsp. cayenne pepper
- 1 Tbsp. chili powder
- 2 tsp. dark soy sauce
- 3 Tbsp. fish sauce (plus more to taste)
- 2-3 Tbsp. palm or brown sugar (to taste)
- 1/2 Tbsp. tamarind paste
- 1 Tbsp. ground bean sauce (available by the jar at Asian food stores)
- 1 cup water
Preparation:
- Place all Curry Paste ingredients together in a food processor. Process well to create a rich curry paste/sauce.
- Place pork in a bowl and pour the curry sauce over, stirring it in. Allow the meat to marinate in the sauce while you go on to the next step.
- Place a little oil in a large wok or deep-sided frying pan over medium-high heat. Add the chopped onion. Stir-fry until the onion softens (adding a little water to the wok/pan when it becomes dry) - about 2 minutes.
- Add the pork (along with the curry sauce), plus add 1 more cup of water. Stir well.
- Bring to a bubbling boil, then reduce to a simmer (medium to medium-low heat). Cover with a lid and allow to cook for 20 minutes, stirring occasionally.
- After 20 minutes, add the eggplant. Stir it in, and allow to simmer another 8-10 minutes, or until eggplant is soft and slightly translucent.
- Do a taste-test, adding 1 Tbsp. or more fish sauce if not salty enough (If the curry happens to be too salty, add a squeeze or two of lime juice). If you prefer it spicer, add some freshly chopped or whole chilies, or more cayenne pepper.
- Optional:I usually add 1/4 to 1/3 cup coconut milk at this point, even though it's not strictly authentic to Northern Thai cooking. (Northern curries are quite watery). Try it first without, and see what you prefer (the coconut milk makes for a richer-tasting and thicker curry).
- To serve, scoop the curry into bowls with rice on the side. Sprinkle with fresh basil, and ENJOY!
