Published via Ecency

Special menu from the garden: Yellow curry with fatty pork and okra shoots

🙏 Hello, my lovely friends!
Yesterday evening was another day filled with little moments of happiness. After completing important tasks like feeding the ducks and herding the cows into the pen, I was driving home from the garden when I suddenly caught sight of some roselle sprouts growing naturally along the roadside. It was a delightful sight, and it immediately made me realize that this dinner wouldn't be ordinary.

Just thinking about the flavor makes my mouth water.
The dish that popped into my mind was yellow curry with okra shoots and fatty pork (some call it southern-style sour curry). The flavors were intense, sour, spicy, salty, and sweet, perfectly balanced. The richness of the fatty pork blended into the bright yellow turmeric broth, and the subtle sourness of the freshly picked okra shoots. Oh, just thinking about it makes me happy.

Once I got home, I didn't hesitate to gather my ingredients and head to the kitchen, as most of the main ingredients were readily available from our own garden.

📝 Recipe and Method for Yellow Curry with Fatty Pork and Okra Shoots (Delicious Southern-Style Sour Curry)
This recipe emphasizes the authentic Southern flavors of spiciness.

🌿 ## Ingredients and Ingredients

Ingredients	Approximate Amount	Notes
Fatty Pork (cut into bite-sized pieces)	300 grams	Use pork belly or pork neck with a little fat
Okra shoots (cut in half)	1 cup
Yellow curry paste (Southern Thai sour curry)	1-2 tablespoons	Add more if you like it extra spicy
Water	3-4 cups
Lime juice	3-4 tablespoons	Adjust to your preferred sourness
Fish sauce	2-3 tablespoons	For saltiness
Palm sugar/granulated sugar	1/2 teaspoon	To cut the saltiness
Add a little freshness

For a more mellow and fragrant flavor, pound about 1/2 to 1 teaspoon of good-quality shrimp paste and mix it into the yellow curry paste before dissolving it in water.

🧑‍🍳 ## How to make it

Prepare the curry: Place a pot with water over medium heat and bring to a boil. Add the yellow curry paste and stir until well combined. Bring to a boil again.

Add pork: When the soup is boiling and the curry paste is fragrant, add the prepared sliced pork. Do not stir at first to prevent the pork from smelling. Let the pork start to cook.

Add okra: When the pork starts to cook and the soup boils again, add the okra shoots.

Seasoning: Season with lime juice, salt, and fish sauce, then add a pinch of palm sugar. Gently stir to combine. Taste and adjust the flavors to your liking for a strong, sour, spicy, and salty balance (the flavor should be dominated by sour and spicy).
Cook and Finish: Continue to simmer until the pork and okra shoots are tender (the okra should not be mushy). Turn off the heat.

🙏🏻🥰❤️

Ready to serve: Scoop the Yellow Curry with Pork and Okra Shoots into a bowl and serve with hot steamed rice and an omelet. Now you have the most delicious and heartwarming meal. How about this simple yet incredibly flavorful dish, inspired by the ingredients from our own garden? This dinner will surely make your mouth water.
If any of you would like to try this recipe, please share it with us.