Pork Belly Curry Thai food with great taste

history

A type of red curry with coconut milk, morning glory and pork belly as ingredients The original Tepo curry was made with only fish. But nowadays it's popular to put pork belly. Curry The Pho is a rich coconut milk curry. The taste is sour, salty, and slightly sweet. There is a specific smell from kaffir lime leaves. Use morning glory. Come curry with coconut milk and pork belly. The sour taste of tamarind cuts off the oiliness of the coconut milk. The perfect balance of the three flavors is the deliciousness of this curry.

nutritional value

Coconut milk is a dietary fat. that gives warmth energy to the body But the fat in coconut milk is a very useful fat. Helps dissolve vitamin A This will allow the body to absorb vitamin A better. The morning glory contains beta-carotene. which is the source of high vitamin A eye care make the eyes have water It has a beautiful glow and doesn't sting or dry out in the eyes. Thai morning glory has higher vitamin C than other types. It helps maintain healthy teeth, gums, and makes your skin beautiful and healthy.

ingredient

• 500 g grated coconut
• (Squeeze to get 1 cup of coconut milk and 3 ½ cups of coconut milk)
• Thai morning glory 1 handful
• Pork Belly 200 g.
• about 4-5 tablespoons of tamarind juice
• ½ tbsp palm sugar
• about 2 tablespoons of fish sauce
• 2 pinch of salt
• 1 kaffir lime4 - 5 large kaffir lime leaves

The Pho Curry Paste Ingredients

• 10 dried chilies
• galangal 3 glasses
• 2 shredded lemongrass
• 1 teaspoon kaffir lime skin
• 10 peppercorns
• 3 shallots
• 5 cloves of garlic
• 3 celery roots, chopped
• 1 tbsp shrimp paste
• a pinch of salt

method

1.  Make curry paste first. By bringing dried chili to soak in water to soften. and then pounded with a pinch of salt
2.  Add galangal, kaffir lime peel, coriander root and peppercorns. Pound thoroughly, then add shallots, garlic and shrimp paste. Pound all ingredients thoroughly. blend well
3.  Prepare the seasoning Take the pork belly and clean it. Cut into pieces about 0.5 centimeter thick. Cut kaffir lime leaves in half, remove seeds. For kaffir lime leaves, choose older leaves to have a nice aroma. Rinse with water and tear into small pieces and prepare.
4.  Soak the tamarind in water. Squeeze to get about half a cup of tamarind juice.
5.  Take the morning glory and cut the root part. Select only the soft parts, rinse with clean water, pick out all the waste leaves, then cut them into pieces and soak them in water.
6.  Heat a pan on medium heat. Then pour half of the coconut milk into the pan. Wait for the coconut milk to boil and crack it. During this period, keep people Do not let the coconut milk clump together.
7.  When the coconut milk is broken, it's good. Add about 1 dash of curry paste, mix the curry paste with the coconut milk and stir continuously. If dry, add coconut milk water to it. until it started to smell and cracked it beautiful
8. When the curry paste is broken, put the pork belly into it. Stir-fried pork with curry paste. When the pork starts to cook Slowly pour in the remaining coconut milk.
9.  Then speed up the fire. Season by adding palm sugar. Tamarind juice, salt and 2 tablespoons of fish sauce, taste it for a sweet and sour taste.
10. When the soup is boiling Put the morning glory and the kaffir lime in it. Use a spatula to press the morning glory to sink in the curry paste. Until the morning glory is cooked, add the kaffir lime leaves. Top with the remaining ½ cup of coconut milk, stir to combine. Wait for it to boil again, turn off the heat. Ladle into a bowl and eat as a side dish.

story source

https://sites.google.com/

Image source

https://www.easycookingmenu.com/