Thai Pork and Vegetable Curry

This curry is from northern Thailand where they prefer thinner curries made without coconut milk.

Course: Main Course

Cuisine: thai

Keyword: Thai Pork and Vegetable Curry

Servings: people

Author: Cinde Little

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

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.

Learn more about gluten free curry paste in my post, Introduction to Thai Ingredients.