I call this Vietnamese curry as I based it on my Asian cookbook’s Vietnamese chicken recipe. On how authentic it is I have no idea but this is my version. Chicken or pork, we love it. Hope you will, too.
Ingredients:
Pork chunks
4 to 5 tbsp Finely chopped garlic
A piece of fresh ginger, finely chopped
2 stems Lemon grass (white part only), finely chopped
2 tbsp Curry powder
2 medium-sized onions, chopped
2 tsp Sugar
Patis (fish sauce)
1 1/2 cup Coconut milk
1/2 cup of water
Fresh coriander leaves
Heat oil in a deep frying pan. Fry garlic and ginger until browned and aromatic. Add pork chunks and fry until browned. Add lemon grass and curry powder, and stir constantly over medium heat until meat is nicely coated with curry. Season with patis and saute for about 2 minutes. Add onion and sugar; toss gently and cover with a lid. Cook for about 2 minutes over low heat or until onion has softened.
Add coconut milk and water and bring to boil. Reduce the heat, cover with a lid and simmer for about 15 minutes or until pork is tender and sauce is thick. Add half of the fresh coriander leaves, mix thoroughly and turn off the heat. Serve garnished with the rest of the coriander leaves.
- ½ kilo pork chunks
- 4 to 5 tbsp Finely chopped garlic
- A piece of fresh ginger, finely chopped
- 2 stems Lemon grass (white part only), finely chopped
- 2 tbsp Curry powder
- 2 medium-sized onions, chopped
- 2 tsp Sugar
- Patis (fish sauce)
- 1½ cup Coconut milk
- ½ cup of water
- Fresh coriander leaves
- Heat oil in a deep frying pan. Fry garlic and ginger until browned and aromatic.
- Add pork chunks and fry until browned.
- Add lemon grass and curry powder, and stir constantly over medium heat until meat is nicely coated with curry.
- Season with patis and saute for about 2 minutes.
- Add onion and sugar; toss gently and cover with a lid. Cook for about 2 minutes over low heat or until onion has softened.
- Add coconut milk and water and bring to boil. Reduce the heat, cover with a lid and simmer for about 15 minutes or until pork is tender and sauce is thick.
- Add half of the fresh coriander leaves, mix thoroughly and turn off the heat. Serve garnished with the rest of the coriander leaves.
ohhh, your curry looks so delicious! now, i’m getting hungry…in time for a before-midnight snack.:D
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Salamat sa pagbisita
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delectable is the word…hehe!
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Pork, lemongrass, and coconut milk sounds like a really delicious combination!
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Nice! Just to add an extra kick into it, blend lemon grass, galangal, Kaffir lime leaves, chilis, salt/pepper, ginger, garlic, green onions & coriander stems. Add a little water to achieve consistency while blending. Saute mixture in a sauce pan for an instant curry sauce.