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

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 Thai 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.

This simple fried dish of yellow curried pumpkins with pork is the last dish we’ll make from pumpkin for a while, now that all our halloween pumpkin has been used up! When I was young my sister and I would fight over who got to eat this pumpkin dish, but after a week of pumpkin dishes, I won’t be fighting over it now!

Ingredients
100 gms Pumpkin
70 gms Pork Mince
2 Tablespoons Thai Yellow Curry Paste
150 ml Coconut Milk
100 ml Water
1 Tablespoon Sugar
2 Tablespoons Light Soy Sauce
2 Garlic Cloves
2 Tablespoons Oil

Preparation
1. Clean and chop the pumpkin into a bite sized pieces.
2. Put the oil into a frying pan over a medium heat. Chop the garlic and fry with oil for a few seconds.
3. Add the curry paste and coconut milk, stir it until the curry is mixed with coconut milk.
4. Roll pieces of pork mince into small balls and add to the pan.
5. Add the sugar, light soy sauce and water, and fry for 1 minute. It’s better to put a lid on the pan so it doesn’t dry out.

Serve With
Thai Fragrant Rice