Thai Red Curry with Pork (Gaeng Phet Moo) — Home Cook Version
55 min
In the glow of Chiang Mai nights, I recreated a pork red curry at home, sipping steam as the wok sang and the market’s bold notes lingered in the air. I kept it simple, a home-style recreation, letting fermented pork tucked into the pantry give a cheeky tang as garlic, chilies, and coconut bloom together.
”Trim and cut pork shoulder into 2–3 cm cubes; finely slice shallot and mince garlic and galangal.
Warm oil in a heavy pot over medium heat and fry red curry paste 1–2 minutes until fragrant.
Add shallot, garlic and galangal; stir 1 minute to soften.
Add pork and brown briefly, then pour in 200 ml water/stock and simmer 10 minutes.
Stir in coconut milk, fish sauce, palm sugar and tamarind; simmer gently 20–25 minutes until pork is tender and sauce thickens.
If using fermented pork, stir it in 5 minutes before end and simmer to combine.
Adjust seasoning with salt or fish sauce, add Thai basil, and serve garnished with cilantro.
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