Appon's Thai Food Recipes

« Raw Pork Parcels ( Nam Mu Sod ) | Main | Fish Garden ( Bla Chon Nam Tok Lui Suan ) »

Yellow Cube Pork Curry ( Gang Massaman Mu )


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.

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

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

Comments (2)


what's the recipe for thai yellow curry paste?


The best thing to do is use a premade Thai yellow curry paste, you can obtain it from any Asian grocer and it's what we use in Thailand.

To make it yourself you will need a Thai mortar and pestle (much bigger than a western mortar) and it takes quite some work.

The recipe I use when I don't have Yellow Curry Paste handy is:

3 Parts of curry powder, 3 parts garlic, 3 parts dried red chilli, to 2 parts salt, and 1 part tumeric, 1 part galanga, 1 part lemon grass.
Pulp them together in a Thai mortar until you have a fine smooth pulp, cover and leave overnight in the fridge to mix, then pulp again the next day.

Content Copyright 2004-2015 All rights reserved.


This page contains a single entry from the blog posted on October 21, 2005 6:34 PM.

The previous post in this blog was Raw Pork Parcels ( Nam Mu Sod ).

The next post in this blog is Fish Garden ( Bla Chon Nam Tok Lui Suan ).

Many more can be found on the main index page or by looking through the archives.