Together we cook an authentic Thai meal - perfect dishes for the family
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Thai curry with pork (spicy)
If you pass any street food stall in the south of Thailand, you will also find moo kua gling in a large bowl. It may look harmless yellow, but the spiciness really packs a punch. For me, it's a love-hate relationship between the incredible taste and the spiciness. The name kua gling (fry and roll around without oil) comes from the cooking method, in which the pork is fried without oil until cooked. The curry paste is then added and sautéed until the mixture is dry and can be "rolled" around the pan. The pork is tender. This dish is fragrant and dry, while the curry paste is aromatic. The salty flavor dominates the spicy flavor and is not sweet.
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Have fun cooking!
Have fun cooking!
Cooking instructions
Effort: Easy
Preparation: 15 min.
Total time: 40 hrs.
INGREDIENTS FOR 2 PORTIONS
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500 grams of pork
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5 young kaffir lime leaves, finely chopped
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1 red chili spur, cut diagonally
vegetables
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Bitter beans,
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Look Nieng (djenkol bean fruit),
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lead tree seeds and young leaves,
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snake beans,
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winged beans,
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cucumber
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tiger weed,
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young leaves of the cashew nut tree
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figs
Curry paste (whisk all ingredients together)
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30 large dried chilies, deseeded and soaked, excess water squeezed out, finely chopped
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2 teaspoons sea salt
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3 tablespoons shallots, finely chopped
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2 tablespoons garlic, finely chopped
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1½ tablespoons finely chopped galangal
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¼ cup lemongrass, finely chopped
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1 tablespoon kaffir lime peel, finely chopped
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1½ tablespoons turmeric, finely chopped
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10 peppercorns
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1 tablespoon shrimp paste season
PREPARATION TIPS
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The curry paste already has a very strong flavor, so there is no need to season the dish further.
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Sugar is also not used in this dish.
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Kaffir lime leaves should be young so that their flavor does not overpower the curry paste.
STEP 1
Wash the pork and pat dry. Cut into thin slices. Fry the pork over a medium heat without oil until it is dry. Add the curry paste and stir until well mixed and fragrant. Turn off the heat and sprinkle the kaffir lime leaves and mix well.
STEP 2
Place on a plate and garnish with thinly sliced red chili. Serve with hot steamed rice and a selection of fresh vegetables.
