This yellow curry really brings the sun into your food, so we photographed it with some rays of sunshine to light it up! Serve with fragrant rice as a side dish, your guests spoon some of the curry onto their rice and eat.

Ingredients
4 Potatoes
50 gms Pork Meat
2-3 Tablespoons Thai Yellow Curry Paste
250 ml Coconut Milk
200 ml Water
2 Tablespoons Sugar
4 Tablespoons Fish Sauce
1 Teaspoons Salt

Preparation
1. Clean the pork and chop it to small strips.
2. In a medium saucepan, fry the curry with the coconut milk for 30 seconds.
3. Peel the potatoes and chop it to small cubes.
4. Add the pork and sugar, salt, water and fish sauce.
5. Put the potato cubes into the curry pan and simmer for 20 minutes until the potatoes are cooked.
6. Serve, garnished with chopped coriander leaves, or if you like spice, sliced green chillies.

Serve With
Hot Fragrant Rice

This dish is a Thai red curry made from pineapple, layered pork with the fat included and long green beans. It's quite nice to present it inside the hollowed out pineapple, but that's not essential.

Ingredients
100 gms Pork With Fat and Skin
2 Tablespoons Thai Red Curry Paste
200 ml Coconut Milk
200 ml Water
50 ml Tamarind Water
2 Tablespoons Sugar
5 Tablespoons Fish Sauce
20 gms Pineapple
20 gms Green Beans

Preparation
1. Fry the red curry paste with the coconut milk until it boils.
2. Slice the pork into thin strips, add to the curry pan.
3. Heat the pan, add the water a little bit at a time to keep the sauce from drying out, and keep cooking until all the water is used up.
4. Add the fish sauce, sugar, tamarind water, and cook for 5 minutes. Turn off the heat.
5. Chop the pineapple and green beans and add to the curry pan to warm through.

Serve With
Hot Fragrant Rice

The bones in these ribs add a lot of flavour to this curry, just as they would to soup. Cook them long and slow in the coconut milk curry until the meat practically falls off the bone and the bone has had chance to flavour the curry stock.

Ingredients
150 gms Pork Ribs
2 Tablespoons Green Curry Paste
200 ml Coconut Milk
100 ml Water
1 Teaspoon Salt
2 Tablespoons Fish Sauce
2 Tablespoons Sugar

Preparation
1. Boil the coconut milk in a saucepan.
2. When the coconut is boiling, add the green curry paste and stir until it is mixed.
3. Clean and chop the pork ribs into short lengths, and add to the pan. Add the water and simmer gently for 20 minutes, put a lid on the pan to stop the liquid boiling off.
4. Add all the remaining ingredients and continue simmering for a further 20 minutes. If the pan becomes dry, add a little more water.

Serve With
Thai Rice

These pan fried ribs are slow cooked and flavoured with tumeric & spices to give a curried flavour. You can find several more rib recipes in the Western Influences section of this site, including my personal favourite, Pan Cooked Sweet Ribs!

Ingredients
500 gms Pork Ribs
1 Teaspoon Lemon Juice
2 Tablespoons Yellow Curry Paste
2 Teaspoons Sugar
1 Teaspoon Salt
2 Tablespoons Fish Sauce
100 ml Coconut Milk
200 ml Water

Preparation
1. Clean the pork ribs, cut into individual ribs.
2. Mix the yellow curry paste, lemon juice, sugar, salt, fish sauce, and coconut milk, add the ribs and make sure they are thoroughly coated.
3. Marinade overnight in the mix.
4. Place the ribs in a saucepan, add the water and boil.
5. Simmer until all the water has boiled off and you're left with just the fat that has boiled off the ribs, this takes approx 30-45 minutes. Continue heating for another 10 minutes on a low heat to brown the ribs in their own fat.

A snack straight out of a Bangkok bakery, these little pies are ideal at this time of year with all the western parties. They are mini bite sized pies (pasties) filled with a Thai green curry pork. A mix of west and east. I used store bought puff pastry, but you can also make your own pastry.

Ingredients
100 gms Pork
2-3 Tablespoons Green Curry Paste
4 Tablespoons Evaporated Milk
1 Teaspoon Salt
2 Tablespoons Oil
2 Tablespoons Chopped Onion
1 Tablespoon Chopped Coriander Leaves
1 Eggs
Puff Pastry

Preparation
1. Mince the pork with the chopped onion and put into a frying pan.
2. Add the oil and curry paste and fry together for 4 minutes. Add salt and evaporated milk and fry for 2 more minutes. Set aside and leave to cool.
3. Chop the coriander leaves and add them to the mix. They add lots of green colour, as well as taste to the pies.
4. Beat the egg in a bowl, and prepare a baking sheet by dusting it with flour.
5. Cut a circle of pastry using a round cutter approximately 7-8 cms in diameter. Spoon a tablespoon of the mixture into the centre. Put beaten egg around the rim, fold it over into a semi-circle and crimp the edges with your fingers.
6. Glaze the pies with some of the egg to help them brown.
7. Place in the over at 190 degrees celsius until cooked, approximated 20-30 minutes.

This dish is a spicy Thai curry softened with coconut milk. Do not omit the coconut milk it is essential to the dish, but the vegetables can be interchanged with western vegetables. If you can't get the green aubergine, use a suitable green frying vegetable rather than purple kind. The curry is ready mixed paste commonly used in Thailand, you can get this from an Asian grocer.

Ingredients for 2 people
100 gms. Pork
50 gms. of ready make red Curry paste
200 ml. Coconut Milk
100 ml. Water
50 gms. Green Bean
50 gsm. Green Aubergine
1 Tablespoon Oil
1 Tablespoon Fish Sauce
1 Teaspoon Sugar
1 Teaspoon Salt

Serve With
Hot Fragrant Rice

Preparation
1.Clean pork and chop into small bite sized pieces.
2. Slice the green aubergine and chop the green beans into 3 cm pieces.
3. Put half the coconut milk (100 ml). in a hot pan until the coconut steams and turn the gas down to medium
4. Add the red curry paste and stir it until the coconut and curry are mixed together.
5. Add the pork and stir again until the pork is cooked.
6. Add fish sauce, sugar and salt to taste.
7. Add the remaining half of the coconut milk and the water and bring to the boil.
8. Add the vegetables and simmer until the vegetables are just cooked.

A very simple stir fry red pork curry with a plenty of fresh vegetables. This dish plus rice makes a complete meal of meat and vegetables.