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  1. #1
    PAG
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    PAG's Pork Curry

    I find pork here in Thailand is pretty good quality, so use it quite a lot.

    This is a fairly simple but tasty pork curry, made with around one pound of diced pork fillet. For the spices, I'm using a tsp of ground cumin, tsp of ground cinnamon, tsp ground coriander, and .5 tsp each of chilli powder and turmeric.



    Start by melting a couple of ounces of butter in a pan



    then add a finely chopped onion and a few chopped cloves of garlic. Fry for around 3 minutes.



    then add the spices, and continue to fry for 2 minutes.



    next, in goes the pork, stirring it well so it gets a good coating of the onion and spice mix, fry for a further 3 minutes.



    then in goes about half a tin of chopped tomatoes, and a couple of tsps of tomato paste.



    and finally, about half a cup of coconut milk, a deseeded and chopped fresh green chilli, and a tsp of paprika.



    Cover the pot and leave on a low heat for around 30 minutes until the pork is tender. Serve with a garnish of chopped fresh coriander.



    That's enough for 2 meals for me (M'Sahib doesn't eat meat), and this keeps well in the fridge for a day or so.

  2. #2
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    Sounds and looks really good!
    If I could make a few suggestions for a different taste sensation: swap your cinnamon and tumeric quantities, ie more tumeric and less cinnamon. Even better, use no cinnamon powder but saute a quill before you put in your onions.
    Also, cook your onions before adding the garlic. Onions brown slowly but garlic quickly and you want both just getting brown on the edges simultaneously.
    A pinch of jeera seeds in with the quill wouldn't be bad, either.

    Glad to see you're using pork fillet. It's by far the best cut, but sadly is lean. With the addition of coconut cream the lean fillet is great. Always need that umami, eh

  3. #3
    'ello 'ello 'ello Luigi's Avatar
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    Yum.

    Will have that with 3 liters of icy beer please PAG.

  4. #4
    Thailand Expat Dillinger's Avatar
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    ^^ manny, why not do your own thread

    Looks great PAG, been looking for a curry recipe and you've restored my faith in Teakdoor cooking threads.

    Will give this a try.

    One question, you say its only good for a day in the fridge, i thought currys got better with age? Is it because it's pork?

  5. #5
    PAG
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    Quote Originally Posted by Dillinger View Post
    ^^ manny, why not do your own thread

    Looks great PAG, been looking for a curry recipe and you've restored my faith in Teakdoor cooking threads.

    Will give this a try.

    One question, you say its only good for a day in the fridge, i thought currys got better with age? Is it because it's pork?
    Just my take on storing cooked food. If I'm not going to eat it the following day, then I'd freeze it.

    Many ways that you can play tunes with curries, for example for this one, an option would be fresh ginger and garlic in a processor with a small amount of water to make a paste, then added to the onions and fried for a couple of minutes before adding the spices etc.

  6. #6
    Thailand Expat Dillinger's Avatar
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    Huge Kudos PAG, that's easily the best curry ive ever made



    Gonna get some nan bread and eat it the way it deserves....... after a bellyfull of beer, Cheers muchly

  7. #7
    Thailand Expat Dillinger's Avatar
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    I threw in 2 onions btw, lush

  8. #8
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    I hate curry. Fuck that shit.

    Nice pics though.

  9. #9
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    Quote Originally Posted by Dillinger View Post
    manny, why not do your own thread
    That would just ramp up Lulu's jealousy. . Besides, when I'm cooking, I'm cooking. No time to wash hands and get the camera.
    PAg's curry really does look and sound delicious, but there's no harm in offering a few suggestions, is there? It's all about the results and the food, or is it all about the pictures with the words?

  10. #10
    'ello 'ello 'ello Luigi's Avatar
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    ^^^ Shove some in a pie and meet me on Sukhumvit bud eh.

  11. #11
    Thailand Expat Dillinger's Avatar
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    Quote Originally Posted by Maanaam View Post
    when I'm cooking, I'm cooking. No time to wash hands and get the camera.
    Just give me the recipe bro and i'll do the pics and send you a couple of beers if you can top PAG's

    I'd be surprised if you could beat that though

  12. #12
    Thailand Expat Dillinger's Avatar
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    Quote Originally Posted by Maanaam View Post
    use no cinnamon powder but saute a quill
    I thought a quill was a pen or do you mean quail?

    Lulu, can you translate please

  13. #13
    'ello 'ello 'ello Luigi's Avatar
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    Quote Originally Posted by Dillinger View Post
    Lulu, can you translate please
    From: Methish
    To: Dildoese.

    Result: Penis

  14. #14
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    Quote Originally Posted by Dillinger View Post
    I thought a quill was a pen or do you mean quail?

    Lulu, can you translate please
    A cinnamon quill. A strip of the actual bark off the tree.
    Oh lordy...hang on, I'll take a photo just for you. BRB.
    Although I must say, I think I was ripped off in Penang. This may not be cinnamon, judging by the double curled bark and may in fact be cassia. Still, it's very aromatic and serves the purpose.

    I should have written, "These are quills"...just to premept Lulu's pathetic recent penchant for being a grammar nazi.
    Attached Images Attached Images
    Last edited by Maanaam; 23-08-2018 at 07:17 PM.

  15. #15
    PAG
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    Quote Originally Posted by Dillinger View Post
    Huge Kudos PAG, that's easily the best curry ive ever made



    Gonna get some nan bread and eat it the way it deserves....... after a bellyfull of beer, Cheers muchly
    Glad you enjoyed it Dill, think you'll agree that it was fairly easy to knock up, and as with any curry (or at least the Indian style ones) you adjust the spicing according to taste. I prefer the aromatic flavours rather than extreme heat. I do use Cinnamon sticks also, which like other solid spices such as Cardomon pods, Cloves etc, are added to the oil for a few seconds before adding the onions to infuse the flavours, then removed before eating. These sticks are a good size for using:


  16. #16
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    Just googled...yep, my "cinnamon (and Pag's) is cassia.
    "One can easily distinguish cinnamon and cassia sticks by looking at them. Cassia is dark reddish brown in color whereas true cinnamon is of lighter tone than cassia. Cassia sticks are in the form of double scrolls whereas Ceylon cinnamons have a layered tube structure. Ceylon cinnamon tends to be thinner and brittle than cassia."

    No matter, really, but good to know.

  17. #17
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    Quote Originally Posted by Maanaam View Post
    Just googled...yep, my "cinnamon (and Pag's) is cassia.
    "One can easily distinguish cinnamon and cassia sticks by looking at them. Cassia is dark reddish brown in color whereas true cinnamon is of lighter tone than cassia. Cassia sticks are in the form of double scrolls whereas Ceylon cinnamons have a layered tube structure. Ceylon cinnamon tends to be thinner and brittle than cassia."

    No matter, really, but good to know.
    How many cooking threads do you have under your belt? None as I recall. Start one instead of nitpicking on a damn good thread. I would tweak the recipe as PAG said you can. But here you are again without a compliment one..

    Well done PAG, I can see just what to change for my taste.

    Cheers..

  18. #18
    'ello 'ello 'ello Luigi's Avatar
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    ^^ Those are very handy. We stick one into our evening pot of chamomile or green tea, when we fell like going completely over the edge nutzo.

  19. #19
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    Quote Originally Posted by aging one View Post
    How many cooking threads do you have under your belt?
    Do people need to start a thread before they can comment on other threads?
    Quote Originally Posted by aging one View Post
    instead of nitpicking
    The glass half empty guy sees nitpicking, the reasonable guy sees a helpful suggestion.
    Quote Originally Posted by aging one View Post
    without a compliment
    Erm, if these aren't compliments, then you're even less than a glass half empty sort of chap...
    Quote Originally Posted by Maanaam View Post
    PAg's curry really does look and sound delicious,
    Quote Originally Posted by Maanaam View Post
    Sounds and looks really good!
    Quote Originally Posted by Maanaam View Post
    Glad to see you're using pork fillet. It's by far the best cut

  20. #20
    Utopian Expat
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    Nice curry Pag, made a similar curry tonight

  21. #21
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    Looks darn good PAG !

  22. #22
    'ello 'ello 'ello Luigi's Avatar
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    Quote Originally Posted by aging one View Post
    How many cooking threads do you have under your belt?
    He said that he's too scared to, because somebody might criticize something.

    He's very scared of that, as it makes him go nuclear batshit mental.


    (even more than normal)


    Btw I popped round last night and helped meself to the rest PAG, was very nice. Cheers.

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