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Ground pork and vegetable curry
Serving suggestion: place hot rice in a shallow bowl. Top with the ground pork and vegetable curry. Spoon some sauce over the curry and rice.
Course
Main Course
Cuisine
Asian
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
people
Author
Connie Veneracion
Ingredients
2
tablespoons
vegetable oil
1
large
onion
diced
4
cloves
garlic
minced
3 to 4
Thai chilies
(or substitute finger chilies), chopped or thinly sliced
2
stalks
lemongrass
(lower portion of the stalks only) thinly sliced
1
pair
kaffir lime leaves
thumb-sized piece
ginger
peeled and sliced thinly
200
grams
ground pork
(or ground beef, chicken, turkey or lamb)
fish sauce
to taste
2 to 3
tablespoons
curry powder
2
tomatoes
diced
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
1 to 1 ½
cups
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, drizzle in a tablespoon of fish sauce, and cook, stirring, to break up any lumps. 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 a cup of water and another tablespoon of fish sauce.
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.