Pork Curry

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

Before I went to north-west Thailand, the culinary European gurus that I met in Bangkok claimed that the food up there was strongly influenced by Burma. I found no evidence at all to support this theory and even Somchai, who is a brilliant chef, couldn’t explain to me what was Burmese about this particular dish.

Personally I don’t care where it comes from, it tastes great.


  • 2 tablespoons groundnut oil or ghee
  • 2 cloves garlic, finely chopped
  • 4 shallots, finely chopped
  • 700 g (lb) lean pork shoulder or tenderloin, cut into 2.5 cm (1 inch) pieces
  • 2 tablespoons chopped fresh root ginger
  • 1 teaspoon ground turmeric
  • ½ teaspoon palm or demerara sugar
  • 1 teaspoon mild curry powder
  • Approx. 4–6 tablespoons vegetable stock
  • 1 tablespoon light soy sauce
  • 2 tablespoons grated fresh coconut
  • 50 g (2oz) roasted peanuts, chopped


Heat the oil or ghee in a large pan. Add the garlic, shallots, pork and ginger and fry briskly until browned. Lower the heat and stir in the turmeric, sugar and curry powder. Cook for a few minutes. Add the stock, soy sauce and coconut and cook gently for about 30 minutes, or until the pork is tender. If the pork becomes too dry add a little more stock during cooking. Serve sprinkled with the chopped nuts.