Print Options:

Thai Yellow Curry with Minced Pork

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 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.

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

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.


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


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


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.


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


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.

Nutrition Facts

Servings 4