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Spicy Thai Minced Pork Curry

Thai Minced Pork Curry

Thai Minced Pork Curry

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.

Frying onions for Thai Pork Curry

Frying the veg for the dish.

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Thai Pork curry

Ready to pour over hot egg noodles! I added dry red chillies just for the heck of it.

Yield: 4

Spicy Thai Minced Pork Curry

Spicy Thai Minced Pork Curry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

  1. Heat the oil over medium heat in a large wok.
  2. When hot, add the onion, spring onion, garlic and ginger.
  3. Fry for about two minutes and then dump in the minced pork.
  4. Continue to fry, stirring regularly until the meat is completely cooked.
  5. Add the Thai red curry paste, the kaffir lime leaves and the chopped tomatoes.
  6. Simmer for about five minutes and then pour in the soy sauce, Thai fish sauce and the lime juice.
  7. Stir in the chopped coriander and season with salt and pepper to taste.
  8. Serve over stir fried egg noodles.

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Yvonne Blackborough

Monday 12th of July 2021

This looks great - we love pork mince. It's on the list for the weekend. I would love to see some Malaysian curry recipes if you have any?

Dan Toombs

Tuesday 13th of July 2021

Great to hear, I am working on curries from around the world so should have a few Malaysian ones on the blog soon. Thanks Dan

Trish

Friday 24th of May 2019

Which of your cookbooks is this recipe found in?

Dan Toombs

Wednesday 29th of May 2019

Hi Trish

It is only on my site at the moment. It might be in a future book though.

Thanks, Dan

Stua Morgan

Wednesday 29th of November 2017

Hi Dan, orsm website, just bought the book, great work keep it going! Have tried several Indian curries of yours and tried this one too and loved it, my better half thought it was too salty. Should I have simmered it for a few minutes after adding the fish and soy sauce and lime maybe to mellow the salt taste? Cheers Stu

Dan Toombs

Monday 5th of February 2018

Hi Stu

Thank you very much. If you found it too salty, use less soy sauce. It shouldn't taste salty at all but some soy sauces can be saltier than others. Thanks, Dan

Sally Richardson

Tuesday 7th of March 2017

Thanks for this recipe. I had pork mince in the fridge and fancied something different but at the last minute! The result was perfect especially considering how quick and easy it was. My fiancee loved it (he knows his curries) and now thinks I'm a culinary goddess! A fabulous recipe that stood out amongst the many many other pork mince recipies I have tried. Loved that it was a curry as an alternative. Delicious!

Dan Toombs

Tuesday 7th of March 2017

Thank you very much Sally! I'm really glad you enjoyed the recipes. Thanks for trying it.

Dan

Jill

Wednesday 4th of January 2017

So I have no idea if you still read these replies or where you are I also never write reviews, comments etc but I had to after eating this!! I'm from Sheffield, England and have just cooked this for my husband who is home on R&R from the Forces (Royal Navy). He has declared this as the nicest thing I've ever cooked him!! It was so easy and I have to say I was sceptical as there was so few ingredients but it was genuinely delicious! Please don't take this as criticism but at the end I did add a but of Sriracha Thai sauce just for a little added kick, maybe you could try it and let me know what you think of my palate? ☺

Thank you for the amazing recipe!!

Dan Toombs

Friday 6th of January 2017

Thank you very much Jill. I'm really glad you and your husband liked the recipe. I'll keep them coming. Thanks for the suggestion too. Next time, I'll give the Sriracha Thai sauce a go!

Cheers, Dan

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