Thai pork curry with kang kong/morning glory


Even though coconut milk is cooling, the Yin/Yang principle allows for 20% of your diet to be made up from the opposite of your diagnosis. So every now and again I make delicious curries like this one, full of creamy coconut, or tomatoes, or aubergine…all things not on my everyday list. And, boy, do I love it when I do! So does Ross. Another one-pot meal, this contains the utterly delicious kang kong/morning glory that is available here; substitute ordinary spinach or pak choi if you can’t get it.

Thai pork curry with morning glory

2 tbsp coconut oil
2 cloves garlic, finely chopped
1-2 tbs red curry paste (depending how pungent you like your curries)
8 fl oz/240g (a tin) of coconut milk (I often use less and water it down)
8 oz/240g boneless pork, chopped into bite size pieces
4 kaffir lime leaves, torn
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp tamarind water or paste
1 tsp palm sugar
8 fl oz/240g chicken stock
4 oz/120g morning glory/spinach etc, chopped into 2 inch lengths

Heat the oil in a wok and when hot add the garlic. Fry until golden brown and add curry paste until aromatic. Then add coconut milk and stir until well mixed and beginning to reduce and thicken. Add the rest of the ingredients except the stock and the morning glory. Cook on a low simmer until pork is cooked though and soft, stirring occasionally and making sure that the sauce doesn’t evaporate too much. Finally pour in the stock, bring to the boil, and add the morning glory. Simmer for 3-5 minutes until cooked but still crisp. Serve with rice. Couldn’t be easier!

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