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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
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.

Nutrition Facts

Servings 4