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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