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Phuketian heritage curry with pork and vegetables
Not too spicy and pleasantly sweet. Pork belly is recommended but feel free to substitute other pork cuts.
Pair the curry with rice for a complete meal.
Course
Main Course
Cuisine
Asian, Thai
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
3
tablespoons
coconut oil
70
grams
Phuketian heritage curry paste
2
cups
coconut milk
fish sauce
to taste
300
grams
squash
(skin and seeds removed) cut into tw-inch cubes
200
grams
yard-long beans
cut into two-inch lengths
500
grams
cubed pork
fully cooked
1
cup
coconut cream
Instructions
With the stove set to medium, pour the oil into the pan and heat for half a minute.
Stir in the curry paste and cook, stirring often, until the color has deepened.
Pour in the coconut milk and bring to a gentle boil.
Taste and add fish sauce, as needed.
Drop in the squash and beans, cover the pan and simmer for about 10 minutes.
Taste the sauce again and add more fish sauce, if needed.
Stir in the pork and pour in the coconut cream.
Continue simmering until the vegetables are done.
Taste the sauce one last time and add more fish sauce, if necessary.