Water spinach is numbered among many vegetables that thrive in Thailand’s humid, well-watered, tropical environment. It is a popular vegetable in Thailand and is cultivated commercially as well as growing wild in many places along the edges of the country’s many waterways.
It is similar to the spinach that is available in the West. The stems, however, are hollow. Like our familiar spinach, its intense colour and strong flavour make it a good companion to the distinctive tastes of this fragrant pork curry.
Cut the pork into thin slices
Wash the spinach thoroughly. Remove all the stems. Peel the lemongrass stalks to the tender whitish centre and crush with the flat of a knife. Cut into
Heat a wok or large frying pan over high heat. Add the groundnut oil, and when it is slightly smoking, add the pork slices and stir-fry them for 1 minute or until they are slightly brown. Remove the pork with a slotted spoon and drain in a stainless-steel colander set inside a bowl. Add the curry paste to the wok and stir-fry for 30 seconds, then add the coconut milk and simmer for 8 minutes. Return the pork to the sauce with the spinach, the fish sauce and sugar and simmer for 3 minutes. Transfer to a warm serving platter, and serve at once.
© 2001 Ken Hom. All rights reserved.