Asian > Thai > Thai Curry

Mu Kratha Curry Recipe

Ingredients with Measurements:
- 500g pork belly, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 can coconut milk
- 1 cup water
- 2 kaffir lime leaves
- 1 red chili, sliced
- 1/4 cup Thai basil leaves

Special equipment needed:
- Mu Kratha grill or a large skillet

Step-by-step instructions:

1. Heat the Mu Kratha grill or a large skillet over medium-high heat. Add the vegetable oil and swirl to coat the bottom of the pan.

2. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.

3. Add the sliced pork belly and stir-fry for 3-4 minutes until browned.

4. Add the fish sauce, palm sugar, coconut milk, water, and kaffir lime leaves. Stir to combine.

5. Bring the curry to a boil, then reduce the heat to low and simmer for 30-40 minutes until the pork is tender and the sauce has thickened.

6. Add the sliced red chili and Thai basil leaves. Stir to combine.

7. Serve the Mu Kratha curry hot with steamed rice.


Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for the grill or skillet
Serving size:
4 servings

Nutritional information:
Calories per serving: 450
Fat per serving: 35g
Carbohydrates per serving: 8g
Protein per serving: 25g

Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef
- Red curry paste can be substituted with green curry paste
- Palm sugar can be substituted with brown sugar

Variations:
- Add vegetables such as eggplant, bamboo shoots, or bell peppers
- Use different types of meat such as shrimp or tofu
- Add more or less chili depending on your spice preference

Tips and tricks:
- Use a Mu Kratha grill for an authentic Thai experience
- If using a skillet, make sure it is large enough to hold all the ingredients
- Adjust the amount of curry paste and chili to your desired level of spiciness

Storage instructions:
Store any leftover Mu Kratha curry in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the curry in a microwave or on the stovetop until heated through.

Presentation ideas:
Serve the Mu Kratha curry in a large bowl with steamed rice on the side.

Garnishes:
Garnish with additional Thai basil leaves and sliced red chili.

Pairings:
Pair the Mu Kratha curry with a cold beer or a glass of white wine.

Suggested side dishes:
Serve the curry with steamed rice and a side of stir-fried vegetables.

Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out
- If the curry is too spicy, add more coconut milk or sugar to balance the flavors

Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Mu Kratha curry is a popular Thai dish that is traditionally cooked on a Mu Kratha grill, which is a combination of a hot pot and a grill.

Flavor profiles:
The Mu Kratha curry is spicy, sweet, and savory with a creamy coconut milk base.

Serving suggestions:
Serve the Mu Kratha curry as a main dish for lunch or dinner.

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Region: Thai

Taste: Spicy, Tangy, Savory, Aromatic