Wednesday, January 26, 2011

Kaeng Khiao Wan Muu Krop แกงเขียวหวานหมูกรอบ Green Curry With Crispy Pork

After 2 rather disappointing Thai meals out I decided to take matters into my own hands. I made a  quick trip to the Asian shop after work to pick up some Thai basil and apple eggplants and made a very colourful green curry using some leftover crispy pork (muu krop) and butternut squash I had in my fridge. Roast pork belly from the Chinese restaurant can be a good substitute if you don't have time on your side. Come back tomorrow for another dish using muu krop which might tempt you to prepare some yourself soon.

P.S As food bloggers we all love a little "shout out" from fellow bloggers so when 3 hungry tummies was mentioned by New York Times Diner's Journal, it was a very humbling experience for a small time food blogger like me. It made blogging from the internet cafe a much sweeter experience today!  Thanks Julia!X



serves 4 as part of a Thai meal
you'll need;
2 pieces of crispy pork (muu krop), cut into manageable pieces
6 Thai eggplants, halved
1/4 of a butternut squash, cut into 2 cm cubes
4 kaffir lime leaves, torn
1 bunch of Thai basil, picked
400 ml of coconut milk (I used Ayam brand)
3 tbs of homemade or shop bought green curry paste
2.5 tbs of palm sugar
fish sauce to taste



Some crispy pork that I made the day before.



Prepare the vegetables and cut the pork into manageable pieces.



Heat up the coconut cream (the solid part on top of the canned coconut milk, so do not shake the can before opening the can) til the oil starts to split. You can only achieve this (cracking the coconut) with Ayam brand. Fry the curry paste in the cream/oil mixture for 5 to 10 minutes until a thin film of oil appears.



Pour the rest of the coconut milk into the pot followed by kaffir lime leaves and palm sugar. Bring it to a boil and add in the vegetables.



When the vegetables are almost done, add in the crispy pork and cook for a further minute before throwing in most of the Thai basil. Remove the pot from the heat and season with fish sauce.



Garnish with extra Thai basil, cut chillies and finely shredded kaffir lime leaves. I served the curry with steamed rice, a sunny side up each and cut chillies with fish sauce on the side.

13 comments:

  1. Harriet from carltonJanuary 26, 2011 at 12:41 PM

    Congratulations! This curry dish looks absolutely delightful and I must try making the crispy pork soon!

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  2. You totally deserved a mention, congratulations! This is perfect on a very chilly Australian day!

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  3. Awesome news dear! Glad to see you back on the internets :) Curry looks delicious as usual.

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  4. wow Suresh I am so so proud of you on the NY times mention well deserved you can COOK

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  5. New York Times! Good work my friend!!

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  6. We are very proud of you my friend! The curry looks fabulous!

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  7. Yum! Looks fabulous! What a good way to use butternut squash!

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  8. The curry looks great, and not bad to get a mention on the other side of the planet.

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  9. Have to say that it good Thai restuarants in Melb is lacking.

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  10. That is terrific news! I am going try this very soon!

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  11. Great news! Congrats! I'd be a happy girl if I get this bowl of noodles in the restaurant!

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  12. Wow you are famous now! Well done :)
    I would love a bowl of this for my dinner anytime!

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  13. Made this yesterday, well, started the pork 3 days ago, turned out super awesome!! My husband LOVED it too! We will be buying pork belly A LOT in our future! Thank you SO much for your postings! We LOVE them. " an 'Asian' family bought our house" <- quote from our neighbors. We are excited to find out from where! We are hoping for a Malaysian family who LOVE to cook :D

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