Pork and Vegetable Curry
By using ground meat, this Thai-style curry cooks in 15 minutes. Make this pork and vegetable curry for a quick lunch or dinner. The flavors are fabulous!
- 2 tablespoons palm oil
- 1 large onion chopped
- 4 cloves garlic minced
- 3 to 4 Thai chilies (or substitute finger chilies), chopped
- 2 stalks stalks lemongrass (white portion only) peeled and thinly sliced
- 1 pair kaffir lime leaves
- 1 one-inch knob ginger peeled and sliced thinly
- 200 grams ground pork (see notes after the recipe)
- 2 to 3 tablespoons curry powder
- 2 tomatoes diced
- 1 cup bone broth
- fish sauce to taste
- 1 chayote peeled, cored and cut into half-inch cubes
- 1 large carrot peeled and cut into half-inch cubes
- ¼ squash skin cut off, seeds scraped off and the flesh cut into half-inch cubes (about two cups after cutting)
- 1 to 1 ½ cup coconut cream
- Heat the vegetable oil in a pan. Add the chopped onion and cook for about 30 seconds.
- Add the lemongrass, chilies, ginger, garlic and kaffir lime leaf.
- Cook for a few minutes, stirring often, until fragrant.
- Add the ground pork, stirring to break up the meat. Cook until the pork is no longer pink.
- Throw in the curry powder. Cook until the meat starts to brown a little.
- Add the tomatoes. Cook until the tomatoes start to soften a little.
- Add the chayote and carrot cubes. Pour in the broth. Season with fish sauce. Stir.
- Bring to the boil, cover and simmer for five minutes.
- Add the squash. Stir.
- Bring to the boil once more and simmer for another five minutes.
- Turn up the heat. Pour in the coconut cream. Stir. Let boil for about thirty seconds then turn off the heat. Add more fish sauce, if needed.
The ground pork may be substituted with ground beef, chicken or turkey. Serving suggestion: place some rice in a shallow bowl. Top with the ground pork and vegetable curry. Spoon some sauce over the curry and rice. Updated from a recipe originally published in March 27, 2011