Coconut Peanut Curry with Ground Pork
Category:
Thai
Prep time:
10-15 minutes
Cook time:
30-35 minutes
Serving Size: 6-8 people
Ingredients
- 2 lbs Ground Pork
- 4 Shallots, finely chopped
- 1 tsp Aged Anchovy Salt
- 2-inch piece of fresh Ginger, grated
- 2 tbsp Long-tail Sunset Thai Blend
- 2 cans (14 oz each) Coconut Milk
- 4 tbsp Peanut Butter (smooth or chunky)
- 2 tbsp Artisanal Aged Son Fish Sauce
- Juice of 2 Limes
- 2 tbsp Ghee or Cooking Oil of choice
- Optional garnishes: Fresh Cilantro, Peanuts Soft Boiled Egg
- Cooked rice (for serving)
Directions
- Heat a large skillet or pan over medium heat. Add the 2 lbs of ground pork and cook, breaking it up with a spatula, until browned and fully cooked, about 7-10 minutes.
- Remove the cooked pork from the pan and set it aside.
- In the same pan, heat 2 tablespoons of ghee oil over medium heat. Add the chopped shallots, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.
- Add the Longtail Sunset Thai Blend to the pan, stirring to coat the shallots, garlic, and ginger in the spices. Cook for 1-2 minutes, allowing the spices to bloom.
- Return the cooked ground pork to the pan and stir to combine with the spices and aromatics.
- Pour in the 2 cans of coconut milk and stir everything together. Bring the mixture to a gentle simmer.
- Stir in the peanut butter, fish sauce, Aged Anchovy Salt and lime juice. Let the curry simmer for 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly. Adjust seasoning with salt if necessary.
- Serve: Serve the curry hot over rice, garnished with chopped fresh cilantro, peanuts, scallions and a soft boiled egg if desired.
- Enjoy!
