Thai Yellow Pork Curry with Green Beans and fresh Kaffir lime leaves

Thai Yellow Pork Curry with Green Beans and fresh Kaffir lime leaves

Serves 8 people - Quick and Easy

"Yellow curry is one of the famous trios of curries, Thai yellow curry can be the spicier of the three, so can have a kick to it. Family favourite."
Thai Yellow Pork Curry with Green Beans and fresh Kaffir lime leaves


Ingredients


70g Mae Jum Yellow Curry Paste - Order your Mae Jum Paste

700g Thinly Sliced Pork

800ml Coconut milk

350g Green beans

5 Fresh kaffir lime leaves


Seasoning (to taste)


1 tbs Fish Sauce (or soy sauce for a lighter taste or to avoid fish allergies)

1 tbs Palm Sugar (light brown sugar or coconut sugar)


Cooking Instructions


1. Add half the coconut milk to a large saucepan and bring to a light boil.

2. Add the curry paste, then on a moderate heat, bring back to the boil and continue to blend paste until sauce is smooth.

TIP: Simmer longer to allow the coconut oil to separate slightly from the coconut milk and continue to fry the paste to extract maximum flavour.

3. Add the fish sauce and palm sugar to taste.

TIP: You may wish to do this at the end, rather than at this stage. It will depend on what other ingredients you plan to add.

4. Add the thinly sliced pork and simmer for 10 minutes.

5. Add the remaining coconut milk and green beans and bring back to a simmer for a further 6. minutes until ingredients are cooked.

TIP: Try not to overcook the vegetables as this breaks down the nutrients, Thais like to eat vegetables with a bit to them.

7. Stir in the lime leaves and remove from heat.

8. Serve hot with freshly made Thai fragrance rice.

9. Enjoy, it's delicious.


Further Information


Yellow curry can be spicier then some of the other dishes, so it can have a kick to it.


Adding more coconut milk will sweeten the dish, as well as lower the spicy heat. Doing so allows it to be eaten more like a soup, so can be used with Khamon Chin noodles, which are thin vermicelli-style noodles.


For a milder curry, use half the paste. Since we use high-quality ingredients, you will still get the flavours, but the balance will be less intense.


Usually made with chicken or beef and vegetables like young papaya, sour pineapple, courgettes and green aubergines.


For a lighter option use half the coconut milk, and add water to achieve desired consistency.


Download our recipes here

Making the perfect Thai curry

Principals of Thai Cuisine

THAI HERBS AND SPICES                          Simply Thai, Simply Delicious

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