Thai Penang Pork Curry

Turn up the flavour with this aromatic curry from Calgary’s own Chef Nicole Gomes! Tender Alberta pork strips are simmered in creamy coconut milk with lemongrass, kaffir lime, and a kick of Thai red curry paste.

• 2 Tbsp canola oil
• 2 lb. pork tenderloin or rib end pork loin, cut into thin 1″ strips
• 1 Tbsp finely chopped lemongrass, white part only
• 2 tsp garlic cloves, finely chopped
• 2 tsp fresh ginger, finely chopped
• 1 Tbsp Thai red curry paste
• 2 cans coconut milk (14 oz each)
• 12 kaffir lime leaves
• 12 white mushrooms, quartered
• 1 medium zucchini, sliced into half moons
• 2 Tbsp palm sugar
• 1 Tbsp fish sauce
• Zest and juice of 1 lime
• ¼ cup chopped cilantro, for garnish
• Steamed jasmine rice, to serve

Preparation

1. Heat oil in a large pot over medium heat. Add pork strips and sear until browned. Stir in lemongrass, garlic, ginger and Thai curry paste. Cook for another 30 seconds.
2. Add coconut milk and kaffir lime leaves. Lower heat and simmer, stirring occasionally, until the curry is the consistency of whipping cream, about 10 minutes.
3. Add mushrooms, zucchini, palm sugar, fish sauce and lime zest and juice. Continue to cook, stirring occasionally, until mushrooms and zucchini are softened.
4. Serve over steamed jasmine rice and garnish with cilantro.