Recipe by Sue Lau
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!
Top Review by jill.n.donald
This recipe is outstanding, although we needed to cook the pork a total of about 2 hours to make it tender. In fact, we thought it was just as delicious as Nancie McDermott's other recipes. This one comes verbatim from The Curry Book. You should definitely attribute a recipe to its author if you're going to post it like this.
- 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
Directions See How It's Made
- 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.