Name: Pork and Vegetable Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

Pork and Vegetable Curry

Recipe by Connie Veneracion

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!

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course

Cuisine Asian

Servings 4 people

Print recipe

Ingredients

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

Instructions

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.