My Thai Dinner Party Guide | Marion's Kitchen

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is often cheaper.

Soak dried chilies in hot boiling water for 15 minutes until soft.

Chop the soaked chilies and place them in a small blender.

Add lemongrass, galangal, Asian red chili cards, garam masala, shrimp paste, and salt to the blender.

Blend the mixture, adding 2-3 tablespoons of chili water to achieve the right texture.

Add turmeric at the end to avoid staining the blender.

Cut pork belly into generous size chunks.

Heat oil in a pan and add finely sliced shallots, stirring until soft.

Add the blended curry paste to the pan and stir for 1-2 minutes.

Add the pork belly to the pan and sear until browned.

Stir in tamarind paste, palm sugar, sweet dark soy sauce, and a cup of water.

Bring to a bubble, then reduce heat to low and cover, simmering for an hour until tender.

Remove the lid, add fish sauce, young ginger, pickled garlic, and pickled garlic juice, stirring for a couple of minutes.

Serve with a sprinkle of coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens