This recipe for gluten free Thai Pork and Vegetable Curry comes from northern Thailand where they prefer thinner curries made without coconut milk. It highlights the regional differences in Thai cuisine, a cuisine that is ideal for gluten free cooks with many recipes naturally gluten free and dairy free.
Countries around the world have popular curry dishes. In Thailand they are categorized by the curry paste used. For a uniquely Thai experience plan a dinner with friends. Serve any curry with Jasmine coconut rice and this simple carrot cucumber salad. For a larger crowd add a second curry, Yellow Chicken Curry or Red Shrimp Curry. End with a diary free coconut ice cream that is Thai in every bite!
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Ingredients
It takes a bit of effort to stock your pantry with all the Asian ingredients you want. Check out this post, Introduction to Thai Ingredients and slowly work your way through trying new dishes and collecting your favourites.
- dried Chinese black mushrooms
- broccoli & green beans
- red curry paste
- pork
- Asian fish sauce
- lime
- ginger
- Thai bird chile - These are tiny red chiles available fresh in Asian markets. They can be frozen so keep them on hand to make your favourite Thai recipes anytime.
- cherry tomatoes
- tamarind paste or concentrate
See recipe card for amounts and a complete list of ingredients.
Substitutions
Thai bird chiles - Thai curries are generally hot with heat coming from the chiles, curry paste and pepper. Tiny Thai bird chiles are about four times hotter than a serrano chile. A good substitute to decrease the heat is a serrano or jalapeno chile.
Red curry paste - This is the ingredient that creates the unique flavour in Thai curries. There are many kinds including red, yellow, green and Panang. Curry paste is sold in plastic tubs at Asian markets and small jars in some grocery stores. There is no substitute but you can decrease the amount of curry paste to decrease the heat.
Dinner Club Ideas
You don't need to commit to starting a dinner club with your first Thai dinner, but you can share the idea. Use this link, How To Start a Dinner Club, to start a discussion at the dinner table. When like-minded home cooks get together they can make anything.
This is my Thai Dinner Club Menu and I give you ideas to tweak it to your own liking. If Thai cooking is new to everyone make this a culinary adventure. Share the pantry ingredients you all bought and keep trying new recipes.
As they say in Thailand...Gan gin gan yu – as you eat, so you are.
A Travel Tale from 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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