Hello, dear friends!
It's been drizzling rain in Trang Province almost all day, so the sky has turned a dull gray, making the atmosphere overcast and the weather very changeable. Luckily, no one in my household suffers from rainy season allergies. However, to promote good health during this time, I regularly sip on herbal drinks for breakfast. My favorite is ginger, pandan, and lemon juice, which I can easily find in our backyard garden. It's refreshing and helps relieve fatigue. In this post, I'm sharing a delicious dish from the day before yesterday. It was a creative idea, spontaneously searching for things I had in my fridge until I found the perfect combination of ingredients. I originally planned to make a spicy pork curry or a spicy pork yellow curry, but I had to change my plans suddenly because I couldn't find the right curry paste. This resulted in a delicious, easy-to-make, yet intensely flavorful dish, Pork and Potato Coconut Milk Curry. This rich, flavorful coconut milk curry is perfectly balanced with the aroma of spicy curry paste, the sweet and creamy flavor of coconut milk, and the smooth texture of potatoes.
Now that we have all the ingredients, let's start preparing them and making this delicious dish!
Recipe and Method
"Pork and Potato Curry in Coconut Milk"
This dish is similar to red curry or panang curry, but is softer and more tender, with potatoes that fully absorb the flavors of the curry paste and coconut milk.
Ingredients and Ingredients
| Order | Ingredients | Quantity (approximate) | Notes |
|---|---|---|---|
| 1 | Favorite pork cut (e.g., pork shoulder, tenderloin, or pork belly) | 300-400 grams | Cut into bite-sized pieces |
| 2 | Potatoes | 2-3 large potatoes | Peeled and cut into bite-sized pieces |
| 3 | Coconut milk | 250 ml | Set aside for stir-frying the curry paste |
| 4 | Coconut milk (or water) | 250-300 ml | For simmering the curry |
| 5 | Red curry paste | 2-3 tablespoons | Adjust to taste |
| 6 | Red and green chilies | 2-3 peppers | Sliced diagonally for garnish |
| 7 | Kaffir lime leaves | 3-4 leaves | Remove the stem |
| 8 | Fish sauce | 1-2 tablespoons | Season to taste |
| 9 | Palm sugar or granulated sugar | 1/2 - 1 teaspoon | For a balanced flavor |
| 10 | Vegetable oil | A little (if needed) | For stir-frying the curry paste with the coconut milk |
Instructions
- Pork and potato preparation:
- Rinse the pork thoroughly, then cut into bite-sized pieces. Set aside.
- Peel and rinse the potatoes. Then cut into cubes or bite-sized pieces. Set aside.
- Prepare the chili peppers and kaffir lime leaves for cooking and garnishing.
How to make it
- Stir-fried curry paste:
- Heat a wok or pot over medium heat. Add about 1 ladle of coconut milk (or a little oil if you don't have any on hand).
- Add the red curry paste and stir-fry with the coconut milk until fragrant and the coconut milk separates beautifully. (For those who prefer a beautiful, creamy coconut milk, simmer the coconut milk until the oil is released before adding the curry paste.)
- Stir-fry the pork:
- Add the prepared pork and stir-fry with the curry paste until the pork is cooked through and thoroughly coated with the curry paste.
- Add coconut milk and simmer:
- Add the remaining coconut cream to the pot and stir to combine.
- When it starts to boil, gradually add the coconut milk (or water), stirring again. Wait until it boils.
- Add the potatoes and season:
- When the curry boils, add the potato pieces.
- Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through (about 10-15 minutes, or until the potatoes are tender to your liking).
- Turn off the heat, scoop into a bowl and serve with hot steamed rice.
Season with fish sauce and a little palm sugar. Taste to ensure a balanced flavor, with a hint of saltiness and a hint of sweetness.
Final Step:
Once the potatoes are tender and flavorful, add the torn kaffir lime leaves and sliced chili peppers. Mix well.
- Turn off the heat, scoop into a bowl and serve with hot steamed rice.
I hope you all enjoy this "Pork and Potato Coconut Milk Curry." Even though the weather has turned the sky brown, we can still add joy to our meals with this colorful and flavorful dish.
For today, I must take my leave, my friends. See you next time! Thank you for following and supporting us. Thank you so much! 🙏🏻❤️😘🧑🏻🍳
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