Fall has come and flocks of children, from preschool to college, are returning to school. While we no longer go to school, it still holds a special place in our hearts.
Some of the most interesting people we’ve ever met were in college. There is one person in particular who stands out as the most interesting. Hailing from Thailand, he was also a big time foodie. When we would hang out with him, we would always go to different Asian restaurants around town.
He introduced us to Phở (the delicious Vietnamese soup), octopus sushi, and to the subject of this post: Thai curry. Growing up, we had Japanese curry, which our grandma used S&B Curry Powder, to make. Japanese curry and Thai curry are the same in that they result in a spicy stew, but they are also completely different dishes.
Thai curry uses a thick paste, containing a mix of herbs and spices. You can read more about the ingredients of Thai curry paste here. There are several kinds of pastes available to purchase. For this recipe, we used:
Maesri Thai Green Curry Paste
The other main component of Thai curry is coconut milk. Coconut milk has become a very popular ingredient as alternative to cow’s milk. It is thick and slightly sweet. If you are interested in the different types of milks, BBC Good Food published a very thorough comparison. The addition of coconut milk to Thai curry gives the dish a thick, luscious texture when compared to Japanese curry.
It is important to keep in mind that not all coconut milks are created equal. Some are thin and watery while others are thick and creamy. We have tried various brands and have found this one to be the best:
Chaokoh Coconut Milk
Cubed pork enters the pan… the beginning of a tasty journey.
Lightly brown the pork.
Chopped green bell peppers, onion, and carrot and their neighbor…
The veggies enter the pan with the pork, joining the quest for delicious curry.
Adding the creamy dreamy coconut milk.
The aforementioned curry paste is ready to join the party.
This is about a third of the can. If you like more spice, you can add more.
The final DELICIOUS result!
- 1 large green bell pepper
- 3 medium onions
- 3 medium carrots, peeled
- 4 medium russet potatoes, peeled
- 2 pounds pork chops, cut into half inch cubes
- 2 13.5 ounce cans coconut milk
- 1 cup chicken stock
- 2 T curry paste
- Salt and Pepper
- Cut vegetables into similar size chunks.
- Heat large sauce pan or high sided fry pan to medium heat.
- Salt and pepper cubed pork.
- Add a little oil to the pan and add pork, cook until brown on both sides.
- Add vegetables, cook for about one minute.
- Add coconut milk, chicken stock and curry paste.
- Bring to boil and cook until vegetables are tender and pork is cooked.
- Salt and pepper to taste.
- Serve over steamed rice.
What is your favorite type of curry?