This recipe for gluten free Thai Pork and Vegetable Curry is from northern Thailand. Thai curry dishes vary across the country highlighting regional preferences and in the north they prefer thinner curries made without coconut milk.
If you are not familiar with curry there is a whole new culinary world waiting for you to explore. From Vindaloo in India to Rendang in Indonesia, many countries have popular curry dishes.
These highlight the unique interpretations of how to use the collection of spices simply called curry. Japan, Malaysia, China and Britain all have curry dishes used in vastly different ways.
Jump to:
What Are Thai Bird Chiles
Authentic Thai curries are generally very hot. In this recipe the heat comes from chiles, curry paste and pepper. As a general rule the tiny Thai bird chiles are about four times hotter than a serrano chile.
Thai bird chiles are red in colour and are available fresh in Asian markets. They can be frozen if you end up with more than you need. When you can't find them use serrano or jalapeno chiles and adjust to your liking.
If you are worried about the heat you can decrease the amount of curry paste, chile and black pepper. Start with the lower amount of curry paste in the recipe then adjust the amount of chile and pepper.
A Thai Dinner Club Menu
This recipe is a sharp contrast to my creamy, coconut Yellow Chicken Curry. That's why I like to serve these two curries together as a nice comparison of the difference between many Thai curries.
For a fun night cooking with friends or for friends, check out this Thai Dinner Club Menu. The flavour combinations are amazing and everyone loves Thai Jasmine coconut rice. End your meal with this dairy-free coconut ice cream that transports you to Thailand in one bite. Amazing!
As they say in Thailand...Gan gin gan yu – as you eat, so you are.
A Travel Tale: Thailand
From time to time I write a travel post for my friend Sue over at Travel Tales of Life. This is the post I wrote about our trip to Thailand many years ago called Thai Red Shrimp Curry.
Thai Pork and Vegetable Curry
Ingredients
- 6 dried Chinese black mushrooms
- 2 cups broccoli florets
- 1 cup green beans, cut in half on the diagonal
- 3 tablespoon vegetable oil
- 3 tablespoon red curry paste (more if you like it hot)
- 1 lb lean pork, cut into 2" x ½" strips
- 3 tablespoon fish sauce
- 1 lime, zest only
- 1 inch piece of ginger, peeled and finely chopped
- 1-2 fresh green serrano chiles, seeded and cut into thin slivers (or 1 Thai bird chile)
- 12 cherry tomatoes
- 2 teaspoon tamarind concentrate mixed with 4 teaspoon water
- 1 tablespoon sugar
- ½ teaspoon ground pepper
- ¼ teaspoon salt
GARNISH
- ¼ cup fresh mint leaves
Instructions
- Put mushrooms is a bowl, cover with boiling water and let sit for 15 minutes. Drain and squeeze. Remove stems and discard. Cut caps into thin julienne strips.
- Blanch the broccoli and green beans in a large saucepan of boiling water for 2 minutes. Drain, rinse under cold running water and set on a kitchen towel to drain.
- Set wok over medium-high heat and add oil. When hot but not smoking, add the curry paste and cook, stirring constantly, until the paste darkens and the sharp odour mellows, about 3 minutes.
- Stir in the pork, fish sauce, lime zest and shredded ginger. Stir-fry 4-5 minutes.
- Add the mushrooms, broccoli and beans to the work. Stir-fry for 5 minutes.
- Add serrano peppers and tomatoes, stir-fry for 1 minute.
- Add tamarind, sugar, pepper and salt. Stir to thoroughly mix in.
- Transfer the curry to a serving dish and sprinkle with mint leaves.
Notes
Nutrition
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