Chiang Mai Pork Curry

Name: Chiang Mai Pork Curry
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Serves 4 as a main dish with rice as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 small shallot, finely sliced; 1 tablespoon minced galangal or fresh ginger; 2 garlic cloves, minced; 2 tablespoons high-heat cooking oil, divided; ¼ teaspoon white pepper; ½ teaspoon all-purpose cornstarch; 1 teaspoon soy sauce; 10 oz (330 g) pork tenderloin, cut into cubes; 2½ cups (625 ml) Basic Chicken Stock or store-bought; 1 tablespoon thick red curry paste; 2 tablespoons tamarind water (1 teaspoon tamarind concentrate mixed with 2 tablespoons hot water); 2 teaspoons palm or brown sugar; Finely chopped fresh coriander leaves (cilantro) for garnish; 2 teaspoons fish sauce (nam pla); Crushed roasted peanuts for garnish

Preparation info

Serves
4
as a main dish with rice as part of a multi-course meal

Difficulty
Easy
Ready in
35 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Chiang Mai Pork Curry is a popular dish throughout Northern Thailand with Burmese origins. I learned how to make this dish while attending the Chiang Mai Cookery School. It’s traditionally made with water, but I used chicken stock for a more robust flavor. This dish simmers for an hour and is more stew-like than most Thai curries.

Ingredients

10 oz (330 g) pork tenderloin, cut into cubes
½ teaspoon all-purpose cornstarch<

Asia
Thailand
Main course
South East Asia

Method

Toss the pork with the all-purpose cornstarch, soy sauce, and pepper. Cover and refrigerate for 10 minutes.
Heat ½ of the oil in a wok or skillet over medium-high heat. Add the pork and stir-fry until it changes color, about 2 minutes. Remove the pork from pan and set aside. Wash and thoroughly dry the wok or skillet.
Heat the remaining oil in the wok