Ingredients with Measurements:
- 1 lb pork shoulder, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 cup coconut milk
- 1 cup water
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp tamarind paste
- 1 cup sliced bamboo shoots
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup Thai basil leaves
- Salt, to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the curry paste and stir until fragrant.
3. Add the pork and stir until browned.
4. Add the coconut milk, water, fish sauce, palm sugar, and tamarind paste. Stir well.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
6. Add the bamboo shoots and bell peppers. Simmer for another 10 minutes.
7. Add the Thai basil leaves and salt to taste.
8. Serve hot with rice.
Prep time: 15 minutes, Cooking time: 40 minutes
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
Calories: 372
Fat: 29g
Carbohydrates: 9g
Protein: 19g
Sodium: 1,181mg
Sugar: 5g
Substitutions for ingredients:
- Pork can be substituted with chicken or beef.
- Red curry paste can be substituted with green curry paste.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add potatoes or carrots for a heartier dish.
- Use different vegetables, such as eggplant or zucchini.
- Add more or less curry paste depending on desired spiciness.
Tips and tricks:
- Use a non-stick pot to prevent sticking.
- Adjust the amount of salt to taste.
- Serve with lime wedges for added flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with rice on the side.
- Garnish with fresh Thai basil leaves.
Garnishes:
- Fresh Thai basil leaves
- Lime wedges
Pairings:
- Jasmine rice
- Steamed vegetables
Suggested side dishes:
- Thai cucumber salad
- Papaya salad
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Geng Kua Moo is a traditional Thai curry dish that originated in the southern region of Thailand.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice and garnishes.
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Region: Thai