Ground pork and lightly fried firm tofu cubes make the base for this tasty and fast-cooking curried dish. If you aren’t into tofu, you can omit it. I added tofu because I love tofu and I find that an otherwise too-heavy dish becomes so much lighter and easier to digest when tofu replaces part of the meat.
- 1 tablespoon vegetable cooking oil
- 250 grams ground pork (you may substitute ground beef, chicken, veal, turkey or lamb)
- 1 onion roughly chopped
- 2 cloves garlic minced
- 1 thumb-sized knob ginger chopped
- patis (fish sauce), to taste
- 2 heaping tablespoons green curry paste
- 1 carrot peeled and cut into half-inch cubes
- 2 stalks celery cut into half-inch slices
- 1/3 cup coconut cream
- 1/2 cup peas (no need to thaw if frozen)
- 1 to 1 and 1/2 cups lightly fried tofu cubes
- fresh Thai basil leaves to garnish
- Heat the cooking oil in a wok or frying pan.
- Add the ground meat, breaking up any clumps. Cook until no longer pink.
- Add the onion, garlic and ginger. Season with fish sauce. Cook over high heat, stirring often, until fragrant, about two minutes.
- Add the curry paste, stir well and cook for another minute.
- Add the carrot cubes and celery. Stir and cook for a minute.
- Pour in the coconut cream. Stir and continue cooking, uncovered, for another minute.
- Add the peas. Cook for a minute longer. Taste, add more fish sauce if needed.
- Add the tofu, if using. Stir. Cook until the tofu is heated through. Because the tofu has not been seasoned, you may need to add more fish sauce at this stage.
- This curry dish is almost dry. I like it that way. If you prefer a saucier one, add half a cup of thin coconut milk to the half cup of coconut cream and cook as above or check out an earlier version of ground pork curry.
- Ladle hot rice into a bowl and spoon the curry beside or on top of the rice. Tear the basil leaves and sprinkle over the curry and rice.
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