Chiang Mai Pork Curry

Preparation info
  • Serves


    as a main dish with rice as part of a multi-course meal
    • Difficulty


    • Ready in

      35 min

Appears in
Everyday Thai Cooking: Quick and Easy Family Style Recipes

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.


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


  1. Toss the pork with the all-purpose cornstarch, soy sauce, and pepper. Cover and refrigerate for 10 minutes.
  2. 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.
  3. Heat the remaining oil in the wok