The West

RECIPE: Thai Pork Curry
Thai Pork Curry. Picture: Iain Gillespie/The West Australian

Riesling is always a good match with pork. The citrus flavours marry well with the Thai ingredients.

RECIPE: Thai Pork Curry
Serves 6

2 x 400g cans coconut milk
1 tbsp Thai red curry paste
2 tbsp fish sauce
1 lemongrass stalk, outer layer removed
1 lime, juice
1 tbsp caster sugar
800g pork fillet, cut into small rounds
3 baby eggplant, cut into rounds
4 fresh kaffir lime leaves, shredded and some for garnish
4 tbsp fresh coriander leaves and root, finely chopped coriander leaves for garnish

Pour the coconut milk into a big saucepan. Add the curry paste, lemongrass (broken slightly to release the flavour), lime juice and caster sugar. Simmer for 2 minutes, then add the pork, eggplant, kaffir lime leaves and coriander.

Simmer for about 30 minutes until pork is tender and the eggplant cooked. Serve with steamed rice garnished with kaffir lime leaves and coriander.

Suggested wines - Jacob’s Creek Reserve riesling 2011, O’Leary Walker Polish Hill River riesling 2012

The West Australian

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