Steamed pork with vegetable curry
4 servings
30 minutes
Steamed pork with vegetable curry is a refined dish of Thai cuisine that combines the tenderness of meat with rich spice aromas. This recipe is rooted in traditional Thai cooking methods, where harmony of flavors is achieved through coconut milk, red curry paste, and fresh herbs. The meat gains softness and rich flavor from slow steaming, while lime leaves and coriander add a delicate freshness to the dish. Serving it with coconut 'oil' enhances the creamy texture. This dish is perfect for those who appreciate the balance between spiciness, sweetness, and tenderness while seeking authentic Asian flavors.
1
Collect 'oil' from coconut milk.
- Coconut milk: 250 ml
2
In a large bowl, mix finely chopped pork, coconut milk, curry paste, soaked for 10 minutes and chopped kaffir lime leaf, and fish sauce. Taste to see if more sugar or fish sauce is needed, as you cannot add seasonings while steaming. The sauce should be sweet, spicy, but with a hint of salt.
- Pork: 200 g
- Coconut milk: 250 ml
- Red curry paste: 2 tablespoons
- Lime leaves: 1 piece
- Fish sauce: 2 tablespoons
3
Line a container with foil, which will later be placed in a steamer. Place washed and dried vegetables (Chinese cabbage or spinach and leeks in any combination) in the center, cover with pork in sauce, and top with fresh coriander leaves.
- Chinese cabbage: 300 g
- Pork: 200 g
- Lime leaves: 1 piece
- Fish sauce: 2 tablespoons
4
Steam for 20 minutes. Serve with 4 tablespoons of coconut 'oil' on top.
- Coconut milk: 250 ml