Savoury Pork Curry with Ginger

Lean pork is always a treat and this is especially true when it is prepared with assertive spices and seasonings that enhance and deepen its distinctive flavours – as it is in this recipe. Red curry paste and palate-stimulating ginger make this a Thai experience. I find that stir-frying the pork and then adding it to the curry sauce results in a much more congenial dish.


  • 450 g (1 lb) lean boneless pork
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornflour
  • 1½ tablespoons groundnut (peanut) oil
  • 2 tablespoons Thai red curry paste
  • 3 tablespoons finely shredded fresh ginger
  • 2 tablespoons finely sliced garlic
  • 400 ml (14 fl oz) tinned coconut milk
  • 2 tablespoons fish sauce or light soy sauce
  • 4 fresh kaffir lime leaves or 1 tablespoon lime zest
  • 1 teaspoon ground turmeric
  • 2 teaspoons sugar
  • handful fresh basil leaves


Cut the pork into thin slices 5 cm (2 in) long. Put the slices into a bowl and mix in the rice wine, soy sauce, sesame oil and cornflour. Let the mixture sit for about 20 minutes so that the pork absorbs the flavours of the marinade.

Heat a wok or large frying pan over high heat. Add the groundnut oil, and when it is very hot and slightly smoking, add the pork slices and stir-fry them for 1 minute or until 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 ginger and garlic and stir-fry for 30 seconds. Add the rest of the ingredients, except the basil and the pork, and bring the mixture to a simmer. Cook for about 5 minutes. Return the pork to the sauce and simmer for 1 minute. Toss in the basil and give a final stir. Arrange on a warm serving platter, and serve at once.