Hello everyone! 😃 Today, I have a Thai menu that I made this morning to share with you all.
Spicy Coconut Milk Curry with Pork and Bitter Melon.
It's a coconut curry with a leading spicy and well rounded flavor, thanks to the aromatic curry paste fragrant with turmeric. The bitter melon is boiled until tender and has its unique bitterness, which pairs wonderfully with the creamy taste of the coconut milk and the salty-sweetness from the fish sauce and sugar. This Thai dish is not only fragrant and delicious but also beneficial for reducing body heat. In this post, I also have important tips to make this dish delicious and to reduce the bitterness of the bitter melon. Let's take a look together!
INGREDIENTS
- Bitter Melon: 1/2 fruit
- Pork: 200 grams
- Spicy Curry Paste: 2 tablespoons
- Shrimp Paste: 1 tablespoon
- Coconut Milk: 400 ml.
- Fish Sauce: 1 tablespoon
- Sugar: 1 tablespoon
- Seasoning Powder: 1/2 tablespoon
- Kaffir Lime Leaves: 4-5 leaves
PROCEDURE
Preparing the Bitter Melon (The crucial step to reduce bitterness)
Wash the bitter melon, cut it in half lengthwise, and use a spoon to scrape out all the inner pith and seeds. Then, cut it into bite-sized pieces.
My tip for reducing bitterness: I marinate the bitter melon pieces with 1 tablespoon of salt, mix well, and let it sit for about 15-20 minutes. You will see water come out.
Then, rinse the bitter melon thoroughly with clean water several times. This alone reduces the bitterness to a certain level.
But if you want to reduce the bitterness even further, blanch it in boiling water for about 1 minute, then rinse again with cold water. Let it drain well. This will help reduce the bitterness significantly.
Preparing the Pork
While waiting for the bitter melon to marinate, I wash the pork, pat it dry, and slice it into thin, bite-sized pieces. Set aside.
Cooking the Curry
Place a pan over medium heat. Add about 1/2 cup of coconut milk. Once it starts to boil, add the curry paste and shrimp paste. Fry them in the coconut milk until fragrant and the coconut oil starts to separate. I fry it until it's quite dry.
Add the sliced pork and stir-fry until it's cooked through.
Add the remaining coconut milk and stir to combine everything with the curry broth. Wait a moment for the broth to boil.
Add the prepared bitter melon and stir to coat it evenly with the curry broth.
Once it boils, reduce the heat to low and season with fish sauce, seasoning powder, and sugar. Adjust the taste to your liking (It should be spicy-forward, well-rounded, and balanced in salty-sweetness).
Simmer the curry over low heat until the bitter melon becomes tender (you can test it by poking with a fork). Be careful not to stir too vigorously, as the coconut milk might split excessively.
When the bitter melon is tender, tear the kaffir lime leaves and add them in. Gently stir to combine, then turn off the heat. It's ready to serve immediately.
Serve it with hot steamed rice, it's the perfect match!
The Secrets to This Dish's Deliciousness
Reducing Bitterness: Marinating with salt and blanching are indispensable steps if you don't want an overly bitter curry.
Choosing Bitter Melon: Select melons with whitish, smooth skin and large, spaced-out bumps. They are less bitter than those with dark green skin and tight bumps.
Coconut Milk Separation: Frying the curry paste in the coconut milk until it's fragrant and the oil separates is the heart of a flavorful and aromatic coconut curry.
That's all the method I use, and it makes this Spicy Coconut Milk Curry with Pork and Bitter Melon delicious and easy to eat. Even children who can eat spicy food can enjoy it!
Thank you all for stopping by. See you again in the next post! 🥰
