Thai · Dinner
Thai Northern Pork Curry Rice Bowl
Pork shoulder braised in a turmeric and lemongrass coconut curry, simmered with fresh ginger, garlic, shallot and fish sauce. Served over jasmine rice with fresh chili, cilantro and scallion; balanced between earthy spice and mellow, savory depth.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
33.1gFat
41.2gCarbs
8.6gSugar
2.9gFiber
1380mgSodium
126mgChol
16.9gSat Fat
890mgPotassium
68mgCalcium
3.8mgIron
0.9mcgVitamin B12
9.5mgVitamin C
Goes well with
Singha or Thai lager beer
local
Thai iced tea (Cha Yen)
international
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut pork into 1-inch cubes. Chop lemongrass, slice shallot, mince garlic, grate ginger. Keep aromatics on a small plate.
2
Sauté
Heat oil in a heavy pot over medium heat. Cook shallot, garlic, ginger and lemongrass for 3 minutes until softened and pale gold.
3
Bloom
Stir turmeric, curry powder and chili powder into the pot. Cook over medium heat for 1 minute until fragrant and spices coat the aromatics.
4
Braise
Add pork cubes, cook over medium-high heat 4 minutes, turning occasionally, until browned on most sides. Pour in coconut milk and chicken stock.
5
Simmer
Stir in fish sauce, tamarind paste and brown sugar. Simmer over medium-low heat for 30 minutes until pork is fork-tender and sauce thickens slightly.
6
Plate
Spoon jasmine rice into a bowl, ladle curry alongside, and top with sliced chili, cilantro and scallion. Serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g pork shoulder
- 240ml240ml coconut milk
- 300g300g jasmine rice, cooked
- 22 stalk lemongrass
- 22 shallot
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger, fresh
- 2 tsp2 tsp turmeric, ground
- 2 tsp2 tsp curry powder
- 1 tsp1 tsp chili powder
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp tamarind paste
- 2 tsp2 tsp brown sugar
- 240ml240ml chicken stock
- 2 tbsp2 tbsp vegetable oil
- 22 chili, fresh
- 2 tbsp2 tbsp cilantro
- 22 scallion
- 22 lime wedge
