Spicy Thai Coconut Curry with Ground Meat

Ingredients

• 500g (1.1 lb) ground pork or chicken 500g (1.1 lb) ground pork or chicken
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 red chili peppers, thinly sliced 2 red chili peppers, thinly sliced
• 2 stalks lemongrass, bruised and cut into 2-inch pieces 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 thumb-sized piece of galangal, thinly sliced 1 thumb-sized piece of galangal, thinly sliced
• 4 kaffir lime leaves, torn 4 kaffir lime leaves, torn
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the minced garlic, chopped shallot, and sliced chili peppers. Stir-fry for 2 minutes until fragrant.
3. 3.
   Add the ground meat to the pan and cook until browned and cooked through.
4. 4.
   Add the lemongrass, galangal, kaffir lime leaves, shrimp paste, fish sauce, soy sauce, and palm sugar to the pan. Stir well to combine.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
6. 6.
   Remove the lemongrass stalks and kaffir lime leaves from the curry.
7. 7.
   Serve the Spicy Thai Coconut Curry with Ground Meat over steamed jasmine rice. Garnish with fresh cilantro leaves.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and enhances the flavor of the curry.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every 1 tablespoon of fresh galangal.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried kaffir lime leaves. However, use them sparingly as they have a more concentrated flavor.

Tips & Tricks

• For an extra kick of heat, add a few bird's eye chili peppers to the curry.
• Adjust the spiciness of the curry by adding more or fewer chili peppers, depending on your preference.
• If you prefer a milder flavor, you can reduce the amount of shrimp paste used.
• To make the curry more indulgent, you can add a splash of coconut cream at the end of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Spicy Thai Coconut Curry with Ground Meat alongside steamed jasmine rice for a complete and satisfying meal. The rice helps balance the spiciness of the curry and provides a neutral base to soak up the flavorful sauce.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in a vibrant Thai-style bowl or on a decorative plate to enhance the visual appeal of the dish.