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.
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How to Adjust 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 chile is about four times as hot as a serrano chile. Thai bird chiles red in colour and are available fresh in Asian markets. They can be frozen if you end up with more than you need. If 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.
Dinner Club - Thai Pork and Vegetable Curry
This recipe is a sharp contrast to my creamy, coconut Yellow Chicken Curry so serving these two curries together is a nice comparison of the difference between each of the many Thai curries. To make a menu worthy of a Gourmet Dinner Club evening serve this Cucumber Carrot Salad with plenty of Thai Jasmine coconut rice. End the evening with gluten-free dairy-free coconut ice cream and you have yourself a memorable meal.
As they say in Thailand...Gan gin gan yu – as you eat, so you are.
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A Travel Tale - Thailand
Thai Pork and Vegetable Curry
- 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
- ¼ cup fresh mint leaves
- 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.