Unlike the first three years of writing this blog, I no longer only cook Indian food. In fact I’ve been experimenting with Thai, Mexican, Chinese, German and American food for many years.
Today I’d like to show you one of the easiest and tastiest curries I know. This can literally be made in under 20 minutes.It’s awesome served simply over boiled egg noodles.
I have a really nice Thai red chilli paste recipe for you but I haven’t had the time to type it up yet. Watch this space as I’ll be adding it to the blog soon. To be honest, their are some really good commercial brands around so it you don’t want to go to the hassle of making your own, you should still be able to make this.
I would be interested to hear from you whether or not you would like me to post other curries from around the world. I’ve focussed so long on Indian, I’m considering branching out a bit and giving you a few more of my favourites outside India.
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- 500g minced pork
- 3 cloves garlic - finely chopped
- 2.5cm ginger - finely chopped
- 2 tablespoons sesame oil
- 1 red onion - finely chopped
- 3 spring onions - roughly chopped
- 1 tablespoon Thai red curry paste
- 5 dried kaffir lime leaves - crumbled
- 400ml chopped tomatoes
- 2 tablespoon Thai fish sauces
- 2 tablespoons dark soy sauce
- 6 tablespoons chopped coriander
- Salt and pepper to taste
- Juice of one lime
- Heat the oil over medium heat in a large wok.
- When hot, add the onion, spring onion, garlic and ginger.
- Fry for about two minutes and then dump in the minced pork.
- Continue to fry, stirring regularly until the meat is completely cooked.
- Add the Thai red curry paste, the kaffir lime leaves and the chopped tomatoes.
- Simmer for about five minutes and then pour in the soy sauce, Thai fish sauce and the lime juice.
- Stir in the chopped coriander and season with salt and pepper to taste.
- Serve over stir fried egg noodles.