Appon's Thai Food Recipes

« Grilled River Fish ( Bla Dukg Yang ) | Main | Banana Bread ( Cake Gruy Hom ) »

Fried Red Curry Pork ( Mu Pad Prick Gang Dang )

Red-Pork-Curry.jpg

This dish is a spicy Thai curry softened with coconut milk. Do not omit the coconut milk it is essential to the dish, but the vegetables can be interchanged with western vegetables. If you can't get the green aubergine, use a suitable green frying vegetable rather than purple kind. The curry is ready mixed paste commonly used in Thailand, you can get this from an Asian grocer.

Ingredients for 2 people
100 gms. Pork
50 gms. of ready make red Curry paste
200 ml. Coconut Milk
100 ml. Water
50 gms. Green Bean
50 gsm. Green Aubergine
1 Tablespoon Oil
1 Tablespoon Fish Sauce
1 Teaspoon Sugar
1 Teaspoon Salt

Serve With
Hot Fragrant Rice

Preparation
1.Clean pork and chop into small bite sized pieces.
2. Slice the green aubergine and chop the green beans into 3 cm pieces.
3. Put half the coconut milk (100 ml). in a hot pan until the coconut steams and turn the gas down to medium
4. Add the red curry paste and stir it until the coconut and curry are mixed together.
5. Add the pork and stir again until the pork is cooked.
6. Add fish sauce, sugar and salt to taste.
7. Add the remaining half of the coconut milk and the water and bring to the boil.
8. Add the vegetables and simmer until the vegetables are just cooked.

Comments (2)

geeta:

Hello Appon

I came across your site by accident and since then have been checking it out everyday. Today i had the opportunity to try out Fried Red Curry Pork.
Yummy!!..it turned out so well
Tks for sharing this recipe and keep up the great work

cheers
geeta

MAO CHUM:

Hi, I want to know how long do I have to stir fried the coconut and the curry paste to get the oil out. I cook alot of curry but it doesn't look like the picture that you have. I want to know what I did wrong. Somehow my curry come out thick and no oily taste. Please write back.

[Appon] You cook only until the chicken is cooked. I think you may be using a curry paste that is not suitable, or using skinned chicken breasts (some oil comes from the skin too). The one I use is

http://www.khiewchanta.com/archives/ingredients/sauces-pastes/red-curry-paste.html

Content Copyright 2004-2015 Khiewchanta.com. All rights reserved.

About

This page contains a single entry from the blog posted on November 3, 2006 10:21 AM.

The previous post in this blog was Grilled River Fish ( Bla Dukg Yang ).

The next post in this blog is Banana Bread ( Cake Gruy Hom ).

Many more can be found on the main index page or by looking through the archives.