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

Prep Time 25

Cook Time 10

Total Time 35

Servings people

Calories 199kcal

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.