This recipe is called moo pad pong kari in thai, and it is very simple to make. Not one of those recipes you need hours to prepare! And children love this curry.
The yellow curry paste doesn’t contain spicy chili peppers, and it is very mild. It does have a lot more flavor than yellow curry powder, though.
I recommend you buy quality pork, naturally raised. It should have some fat, but lean cuts will also be all right for this recipe.
Serves 4 – Prep. time 30 min
0.9 lb (400g) pork loin
2 tbsp yellow curry paste (pong kari)
1/2 tsp sea salt
2 tbsp coconut oil
1 cup (25cl) pork stock (use chicken stock if you don’t have pork stock)
2 cups (50cl) coconut milk
2 tbsp cilantro leaves, chopped coarsely
2 chives, chopped
Start by cutting the pork into fine strips of about 2 inches (5cm). Set aside.
In a pan on high heat, add coconut oil; when it’s warm, add the curry paste and the salt. Fry during 2 minutes, stirring constantly.
Then, add the pork and half the stock. Cook until the stock evaporates.
Add the other half of the stock and the coconut milk. Cook on low to medium heat for 10 minutes.
Add cilantro and chives, stir well and cook for 2 more minutes.
Serve with steamed thai rice.