The quickest pork and tofu curry ever
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The quickest pork and tofu curry ever

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Connie Veneracion

Ingredients

  • 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

Instructions

  • 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.
  • The quickest pork and tofu curry ever
  • Add the curry paste, stir well and cook for another minute.
  • The quickest pork and tofu curry ever
  • Add the carrot cubes and celery. Stir and cook for a minute.
  • The quickest pork and tofu curry ever
  • Pour in the coconut cream. Stir and continue cooking, uncovered, for another minute.
  • The quickest pork and tofu curry ever
  • Add the peas. Cook for a minute longer. Taste, add more fish sauce if needed.
  • The quickest pork and tofu curry ever
  • 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.
  • The quickest pork and tofu curry ever
  • 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.