Thai-Style Dry Pork and Mushroom Curry

Ingredients

• 2 tbsp Neutral cooking oil (For sautéing)
• 0.25 cup Thai red curry paste (Taste a small amount first; curry pastes vary considerably in heat and moisture)
• 1 tsp Ground turmeric (Adds earthy bitterness and a golden color)
• 1 lb Ground pork (Preferably not excessively lean)
• 8 oz Cremini or white mushrooms (Finely chopped)
• 6 Makrut lime leaves (Very thinly sliced; if unavailable, use a red curry paste that lists makrut lime leaves or peel prominently)
• 2 tbsp Fish sauce (Do not add salt initially; adjust only after tasting)
• 2 Fresh Fresno or Thai red chilies (Thinly sliced, for optional garnish and additional heat)
• 1.5 cup Jasmine rice (Uncooked; for serving)
• 1 Cucumber (Sliced, for serving if desired)

Steps

1. 1

   Prepare all of the ingredients before cooking. Finely chop the mushrooms, thinly slice the makrut lime leaves, and, if using, thinly slice the Fresno or Thai red chilies. Taste a small amount of the curry paste to assess its heat.

2. 2

   Heat the oil in a large wok or wide skillet over medium heat until shimmering. Add the red curry paste and ground turmeric. Cook, stirring constantly, until the paste is fragrant and begins to darken, about 2 to 3 minutes. Watch closely because curry paste with little moisture can scorch.

3. 3

   Add the ground pork to the curry paste. Break it into small pieces with a wooden spoon and cook, stirring frequently, until no longer pink, about 5 to 7 minutes.

4. 4

   Add the chopped mushrooms. Continue cooking over medium heat, stirring often, until the mushrooms release their moisture and the mixture becomes mostly dry, about 8 to 10 minutes.

5. 5

   Add the sliced makrut lime leaves and fish sauce. Stir thoroughly to coat the pork and mushrooms, then continue cooking until the curry is nearly dry, deeply aromatic, and beginning to sizzle in the pan, about 10 to 15 minutes. Do not add salt at this stage.

6. 6

   Taste the curry. If needed, adjust the seasoning with a little additional fish sauce. If the curry is too spicy, serve it with extra rice and cucumber rather than adding sugar or coconut milk.

7. 7

   Serve hot with jasmine rice. Garnish with the sliced Fresno or Thai red chilies and accompany with sliced cucumber, if desired.

Notes

The source excerpt did not provide the member-only ingredient list or exact method, so quantities and some technique details are reconstructed estimates rather than directly extracted. The author specifically advises not adding salt during cooking, watching the curry paste closely to prevent scorching, and serving with jasmine rice and optional sliced cucumber. Curry paste brands differ in heat and salinity.

Nutrition per serving

• main
• curry
• Thai
• southern Thai
• spicy
• stir-fried
• pork
• gluten-free