Recipes

Thai Pork Curry

Serves 4

| Prep Time: 10 mins

| Cook Time: 15 mins

| Total Time: 25 mins

You may need: Thai Curry

Discover The Recipe

In Thailand, fiery spiced dishes are a way of life. Indeed, in many tropical climates where the heat can be overbearing, spicy food is common. There are a number of probable explanations, but the most obvious one is that spicy food increases the metabolism causing the eater to sweat, which is our body’s way of cooling off. At Piquant Post, we always serve up authentic global tastes but leave it up to our users to determine the level of spicy heat. In our exotic Thai Pork Curry (Khua Kling Moo) recipe, you can determine how much heat to add (if any) to the recipe but regardless, you will get delicious bites with waves of fragrant aroma.

In Thai, ‘Khua Kling’ literally refers to the technique of dry frying. We cook the pork until the liquid evaporates and fat renders, but at a low enough temperature to prevent from the meat from searing or burning. Curries are immensely popular in Thailand, but they are prepared differently than in South Asia (or Europe). Typically, they're made with a focus on fresh-ground herbs like Thai basil, cilantro, and aromatics like lemongrass, shallot, ginger, galangal, and garlic. Then, dried spices are added to the herb paste to balance flavors. Our chefs have developed a dried Thai Curry blend with all the typical Thai aromatics that you can use to quickly develop an authentic Thai Curry flavor profile, whether through a curry paste or directly in a broth like a Tom Kha. You’ll want to try all of our Thai Curry recipes on our website!

Ingredients

  • 2 Tbsp canola oil

  • 2 shallots, sliced

  • 1 stalk lemongrass, sliced 1 inch pieces (optional)

  • 1 Tbsp sliced turmeric root (or 1 tsp turmeric)

  • 3 cloves garlic, diced

  • 1 red chili pepper, de-seeded and sliced

  • 2 Tbsp Piquant Post Thai Curry

  • 1 lb ground pork

  • 1.5 Tbsp fish sauce

  • 1 tsp sugar

  • ½ tsp salt

  • Fresh Jasmine rice (optional)

Notes

To make the dish spicier, keep the chili pepper seeds, or add more peppers.

Khua Kling, literally means dry frying. Cook the pork until the liquid evaporates, but be sure to stir often and keep over medium heat to prevent from searing.

Make this dish gluten free by using gluten free fish sauce. Some but not all brands of fish sauce are gluten free so you have to check the label.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a large skillet, heat oil over Med heat. Once hot add shallots and lemongrass slices. Stir fry for 2 minutes. 

Add garlic, red chili pepper, and Piquant Post Thai Curry. Stir fry for 1 more minute, until fragrant.

Add ground pork, breaking up into smaller pieces as it cooks. Stir fry until completely cooked (no more pink or red showing), and add fish sauce, salt and sugar.

Serve with fresh cooked Jasmine rice.

Alternatives & Substitutions

Thai Pork Curry

Serves

4

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Piquant Post spice you’ll need: Thai Curry

Ingredients

  • 2 Tbsp canola oil

  • 2 shallots, sliced

  • 1 stalk lemongrass, sliced 1 inch pieces (optional)

  • 1 Tbsp sliced turmeric root (or 1 tsp turmeric)

  • 3 cloves garlic, diced

  • 1 red chili pepper, de-seeded and sliced

  • 2 Tbsp Piquant Post Thai Curry

  • 1 lb ground pork

  • 1.5 Tbsp fish sauce

  • 1 tsp sugar

  • ½ tsp salt

  • Fresh Jasmine rice (optional)

Instructions

  1. In a large skillet, heat oil over Med heat. Once hot add shallots and lemongrass slices. Stir fry for 2 minutes. 

  2. Add garlic, red chili pepper, and Piquant Post Thai Curry. Stir fry for 1 more minute, until fragrant.

  3. Add ground pork, breaking up into smaller pieces as it cooks. Stir fry until completely cooked (no more pink or red showing), and add fish sauce, salt and sugar.

  4. Serve with fresh cooked Jasmine rice.

Notes

  • To make the dish spicier, keep the chili pepper seeds, or add more peppers.

  • Khua Kling, literally means dry frying. Cook the pork until the liquid evaporates, but be sure to stir often and keep over medium heat to prevent from searing.

  • Make this dish gluten free by using gluten free fish sauce. Some but not all brands of fish sauce are gluten free so you have to check the label.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Liked This Recipe? Share It Now!

#PiquantPost