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

Preparation info

Serves
4

Difficulty
Medium

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

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.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of