Ground pork and vegetable curry
When pressed for time to prepare a meal, there’s no reason to scrimp on flavor and nutrients. Ground meat and vegetables cut into small pieces take only a short time to cook.
Servings 3 people
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion diced
- 4 cloves garlic minced
- 3 to 4 Thai chilies (or substitute finger chilies), chopped or thinly sliced
- 2 stalks lemongrass lower portion of the stalks only thinly sliced
- 1 pair kaffir lime leaves
- 1 thumb-sized piece ginger peeled and sliced thinly
- 200 grams ground pork (about 7 oz) or ground beef, chicken, turkey or lamb
- fish sauce to taste
- 2 to 3 tablespoons curry powder
- 2 tomatoes diced
- 1 chayote peeled, cored and cut into half-inch cubes
- 1 large carrot peeled and cut into half-inch cubes
- ¼ squash skin cut off, seeds scraped off and the flesh cut into half-inch cubes
- 1 to 1 ½ cups coconut cream
Instructions
- Heat the vegetable oil in a pan. Add the chopped onion and cook for about 30 seconds.
- Add the lemongrass, chilies, ginger, garlic and kaffir lime leaf.
- Cook for a few minutes, stirring often, until fragrant.
- Add the ground pork, drizzle in a tablespoon of fish sauce, and cook, stirring, to break up any lumps. Cook until the pork is no longer pink.
- Throw in the curry powder. Cook until the meat starts to brown a little.
- Add the tomatoes. Cook until the tomatoes start to soften a little.
- Add the chayote and carrot cubes.
- Pour in a cup of water and another tablespoon of fish sauce.
- Bring to the boil, cover and simmer for five minutes.
- Add the squash. Stir.
- Bring to the boil once more and simmer for another five minutes.
- Turn up the heat. Pour in the coconut cream. Stir. Let boil for about thirty seconds then turn off the heat. Add more fish sauce, if needed.
