🍲 Yellow Curry with Pork Belly and Chinese Cabbage: A tummy-soothing dish from our regular food cart!
Hello, my lovely friends!
Today, I want to take you into the kitchen to see the atmosphere of a very ordinary yet special lunch at our house. Yesterday, around noon, while we were deciding what to cook, the sound of our regular fresh produce food cart rang out. This cart is like a mobile supermarket; it has so much fresh produce that it's hard to choose!
Finally, I got a beautiful piece of pork belly for a bargain price of just over 40 baht, along with a large bunch of plump, green Chinese cabbage for 10 baht. Initially, I was tempted to have some pickled bamboo shoots; I really wanted to make a spicy pickled bamboo shoot sour curry. But lately, my digestive system hasn't been cooperating, with frequent stomachaches, so I had to put off fermented foods and focus on fresh vegetables for better health instead.
Today's menu is Yellow Curry with Pork Belly and Chinese Cabbage. It's rich and flavorful, yet easy on the stomach.
🛒 ## Ingredients and Components
Pork belly: Cut into bite-sized pieces (the fat of the pork will help balance the spiciness very well).
Chinese cabbage: Wash thoroughly and cut into sections.
Ready-made sour curry/yellow curry paste: (A quick and delicious tip)
Good quality shrimp paste: Helps make the curry more flavorful and aromatic.
Seasoning: Freshly squeezed lime juice (very fragrant), fish sauce, and a little palm sugar to balance the flavors.
method
👩🍳 Instructions (Secret Kitchen Recipe)
Dissolving the Deliciousness: Bring water to a boil, then add the ready-made yellow curry paste, followed by about half a tablespoon of shrimp paste. Stir until dissolved and the aroma fills the whole house. This step is guaranteed to whet your appetite!
Simmering the pork: Add the prepared pork belly to the broth and simmer for a while to allow the sweetness from the pork fat to gradually infuse into the broth, until the pork is tender.
Season to your liking: Once the pork is cooked, season with fish sauce and palm sugar, then add fresh lime juice. The sourness from the lime will make this yellow curry more refreshing than using tamarind or vinegar.
Finally, add the vegetables: Add the Chinese cabbage last, pressing it down into the broth until it wilts slightly. This will keep it crisp and maintain its vibrant green color. Then turn off the heat and serve in a bowl.
✨ Delicious Review 🫶🏻🧑🏻🍳
This yellow curry has a perfect balance of sour, spicy, and salty flavors. It's especially delicious paired with hot steamed rice and a side of fried dried fish or an omelet – I wouldn't trade it for anything! Replacing the pickled bamboo shoots with fresh Chinese cabbage not only makes it easier on the stomach but also adds a natural sweetness that surprisingly complements this spicy Southern Thai curry.
This lunch was not only delicious but also full of health considerations. What about you all for lunch? Feel free to share your favorite recipes!
That's all for today, I have to go now.
See you next time, my friends. Thank you for following and supporting me. Thank you very much! 🙏🏻🧑🏻🍳🫶🏻❤️
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