Curried Pork with Pickled Garlic

Name: Curried Pork with Pickled Garlic
Yield: Serves Two
Cuisine: Thailand
Ingredients: 130 g/4½ oz lean pork steaks; 15 ml/1 tbsp Thai red curry paste; 130 ml/4½ fl oz/generous ½ cup coconut cream; 30 ml/2 tbsp vegetable oil; 1 garlic clove, crushed; 30 ml/2 tbsp vegetable or chicken stock; 30 ml/2 tbsp Thai fish sauce; 2.5 cm/1 in piece fresh root ginger, finely chopped; 10 ml/2 tsp lemon juice; 4 pickled garlic cloves, finely chopped; 5 ml/1 tsp granulated sugar; 2.5 ml/½ tsp ground turmeric; strips of lemon and lime rind, to garnish

Preparation info

Serves
Two

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This very rich curry is best accompanied by lots of plain rice and perhaps a light vegetable dish. It could serve four if served with a vegetable curry. Asian stores sell pickled garlic. It is well worth investing in a jar, as the taste is sweet and delicious.

Ingredients

130 g/4½ oz lean pork steaks
30 ml/2

Asia
Thailand
Main course
Stew
Gluten-free
South East Asia

Method

Place the pork steaks in the freezer for 30–40 minutes, until firm, then, using a sharp knife, cut the meat into fine slivers, trimming off any excess fat.
Heat the oil in a wok or large, heavy frying pan and cook the garlic over a low to medium heat until golden brown. Do not let it burn. Add the curry paste and stir it in well.