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.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Thai Penang Pork Curry
Ingredients
- 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
Method
- 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.
- 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.
- Add mushrooms, zucchini, palm sugar, fish sauce and lime zest and juice. Continue to cook, stirring occasionally, until mushrooms and zucchini are softened.
- Serve over steamed jasmine rice and garnish with cilantro.
