Yields4 Servings
Prep Time20 minsCook Time30 mins

My Thai Yellow Curry with Minced Pork is a perfect combination of all that I love about Thai food - and South East Asian Curries in particular. The perfect balance of spice, sweetness, sourness and salt - this curry has it all.

Less known than its counterparts the green and red curry, yellow curry is by no means the poor cousin! It has plenty to bring to the table. The colour for one is vibrant and inviting - a sunny hue brought from the use of the new fad-favourite, turmeric. The taste in general is milder too - although I have eaten mind glowingly hot versions of yellow curry, but when I make mine, I make it mild.

I've not eaten a minced meat version of curry in any restaurant, but was inspired by eating a delicious Chicken Larb at my local Thai recently and wondered it minced meat would work as a curry - almost like a Thai bolognese sauce! I can report that it does indeed work - very well!

Because it's a milder sauce, I like to up the fragrance of the dish by adding lots of Thai Basil (often called Holy Basil) and fresh coriander at the end. I also added some fried peanuts one time and LOVED it so they're now a staple ingredient for this recipe. Similarly, I garnished the curry with sliced red onion that I'd marinated in lime juice one time and that too stuck! This curry has been a work in progress so who knows when it will end!

You can make this curry with or without coconut milk - without coconut milk, it becomes a jungle curry - just replace coconut with water. Personally I prefer the creaminess of the coconut milk - it also helps mellow the spice out too but if you forgot to buy coconut milk (i never do) you can make it without (I never do!)

Hope you enjoyed my Thai Yellow Curry with Minced Pork recipe - if you do cook it yourself, let me know what you thought in the comments below.

Ingredients

For the paste
1 lemon grass stalk (white part only, finely chopped)
1 tsp fresh galangal (chopped)
2 fresh red Thai chillies (chopped)
2 Kaffir lime leaves (finely sliced)
2 shallots (chopped)
1 coriander root and stalk (chopped)
4 cloves garlic (chopped)
2 tsp fresh turmeric (peeled & chopped) or 1 teaspoon powdered
1 tsp shrimp paste
1 tsp white pepper
1 tsp ground coriander
1 tsp ground cumin
½ tsp salt
For the curry
4 tbsp peanut
500 g pork mince
1 400g can coconut milk
2 tbsp fish sauce
1 lime (juice of)
½ cup Thai basil leaves (whole)
½ cup fresh coriander (for garnish)
2 spring onions (thinly sliced, for garnish)
cup unsalted peanutsFried in a little oil until golden and then chopped

Directions

1

Using a stick blender or food processor, or a pestle & mortar blend everything together until you have a smooth paste. If you're using a pestle & mortar, add each fresh item separately in the order they're listed then stir in the powdered items.

2

Heat a wok over a high heat with the oil until hot. Add the paste and fry for 1 minute until fragrant.

3

Now add the pork mince and stir well for about 3-4 minutes.

4

Pour in the coconut milk and 125ml water along with the fish sauce then bring to a boil. Reduce the heat and simmer gently for 25 minutes partially covered.

5

Remove from the heat and stir in the lime juice and Thai basil.

6

Just before serving, scatter over the coriander, peanuts and onion and serve alongside lots of fluffy jasmine rice and more lime wedges to squeeze over.

Ingredients

For the paste
 1 lemon grass stalk (white part only, finely chopped)
 1 tsp fresh galangal (chopped)
 2 fresh red Thai chillies (chopped)
 2 Kaffir lime leaves (finely sliced)
 2 shallots (chopped)
 1 coriander root and stalk (chopped)
 4 cloves garlic (chopped)
 2 tsp fresh turmeric (peeled & chopped) or 1 teaspoon powdered
 1 tsp shrimp paste
 1 tsp white pepper
 1 tsp ground coriander
 1 tsp ground cumin
 ½ tsp salt
For the curry
 4 tbsp peanut
 500 g pork mince
 1 400g can coconut milk
 2 tbsp fish sauce
 1 lime (juice of)
 ½ cup Thai basil leaves (whole)
 ½ cup fresh coriander (for garnish)
 2 spring onions (thinly sliced, for garnish)
  cup unsalted peanutsFried in a little oil until golden and then chopped

Directions

1

Using a stick blender or food processor, or a pestle & mortar blend everything together until you have a smooth paste. If you're using a pestle & mortar, add each fresh item separately in the order they're listed then stir in the powdered items.

2

Heat a wok over a high heat with the oil until hot. Add the paste and fry for 1 minute until fragrant.

3

Now add the pork mince and stir well for about 3-4 minutes.

4

Pour in the coconut milk and 125ml water along with the fish sauce then bring to a boil. Reduce the heat and simmer gently for 25 minutes partially covered.

5

Remove from the heat and stir in the lime juice and Thai basil.

6

Just before serving, scatter over the coriander, peanuts and onion and serve alongside lots of fluffy jasmine rice and more lime wedges to squeeze over.

Thai Yellow Curry with Minced Pork