Cook1 hr 5 mins
This is a rich flavorful curry similar to many Thai curries, but lighter, without the use of coconut milk. Serve with large steaming bowls of jasmine rice!
- 1⁄4 cup peeled slivered fresh ginger
- 1 1⁄2 lbs country-style boneless pork ribs, cut into 1-inch cubes
- 2 tablespoons red curry paste
- 1⁄4 cup light brown sugar
- 2 1⁄2 cups water
- 2 teaspoons ground turmeric
- 1 tablespoon soy sauce
- 1⁄4 cup thinly sliced shallot
- 2 tablespoons minced garlic
- 1⁄4 cup fresh lime juice
- Place the ginger in a small bowl with 1/3 cup of hot water and set aside until needed.
- Cook the pork with the curry paste and brown sugar in a large deep skillet, stirring to coat meat, for about 15 minutes, until pork is nicely browned.
- Meanwhile, mix the turmeric, and soy sauce into the water and add to the pork.
- Bring mixture to a boil, then reduce heat and simmer, uncovered, until meat is tender and sauce has thickened, about 45 minutes.
- Add the ginger (with its water), the shallots, garlic, and lime juice.
- Simmer for 5-7 more minutes, allowing the flavors to blend through.
- Check seasoning, adding more sugar, lime juice, or even a little salt, if necessary.
- Serve at once with steamed jasmine rice.
Tasty! I added a little more soy sauce, brown sugar, and a bit of lemon juice at the end. It was a good blend of spicy, sweet and sour. Thanks for posting.