Ingredients with Measurements:
- 1 lb pork shoulder, sliced into bite-sized pieces
- 2 tbsp vegetable oil
- 2 tbsp red curry paste
- 2 cups water
- 1 cup tamarind juice
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 cup sliced bamboo shoots
- 1 cup sliced eggplant
- 1 cup cherry tomatoes
- 1/4 cup chopped cilantro
- 2 kaffir lime leaves
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the red curry paste and stir until fragrant.
2. Add the pork and stir until coated with the curry paste.
3. Pour in the water, tamarind juice, fish sauce, and palm sugar. Stir to combine.
4. Add the bamboo shoots, eggplant, and cherry tomatoes. Bring to a boil and then reduce the heat to low. Simmer for 20-25 minutes or until the pork is tender.
5. Add the cilantro and kaffir lime leaves. Stir to combine.
6. Serve hot with steamed rice.
15 minutes preparation time, 25 minutes cooking time
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 14g
- Protein: 26g
- Sodium: 680mg
- Fiber: 4g
- Sugar: 8g
Substitutions for ingredients:
- Pork can be substituted with chicken or tofu.
- Tamarind juice can be substituted with lime juice.
- Bamboo shoots can be substituted with water chestnuts.
- Cherry tomatoes can be substituted with regular tomatoes.
Variations:
- Add shrimp or fish to the curry.
- Use green curry paste instead of red curry paste.
- Add more vegetables such as bell peppers, zucchini, or mushrooms.
Tips and tricks:
- Adjust the amount of curry paste according to your preference for spiciness.
- If the curry is too sour, add more palm sugar.
- If the curry is too salty, add more water.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl with a ladle.
- Garnish with cilantro leaves.
Garnishes:
- Cilantro leaves
Pairings:
- Steamed rice
- Naan bread
Suggested side dishes:
- Thai cucumber salad
- Stir-fried vegetables
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the pork is cooked through before serving.
Food history:
- Kaeng Som Moo is a traditional Thai dish that originated in the southern region of Thailand.
Flavor profiles:
- Spicy, sour, sweet
Serving suggestions:
- Serve the curry with steamed rice and a side of stir-fried vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai