Cambodian pork curry is a gently spiced coconut curry with tender pork, fragrant lemongrass and sweet potato, usually served with rice or bread. This home-cookable version balances aromatic curry paste, creamy coconut milk and a little lime, without making the sauce excessively hot.
Ingredients
- 2 dried mild red chilies (about 4 g), stemmed and seeded; use 1–2 more if you want extra heat
- 2 stalks lemongrass (about 30 g), tough outer layers removed and tender centers thinly sliced
- 2 medium shallots (about 60 g), peeled and roughly chopped
- 3 garlic cloves (about 9 g), peeled
- 1 tablespoon peeled, chopped galangal (15 g); substitute fresh ginger if needed, knowing it gives a warmer, less citrusy flavor
- 1 teaspoon ground turmeric (3 g)
- 1 teaspoon ground coriander (2 g)
- 1 teaspoon finely grated lime zest (about 2 g)
- 1 teaspoon shrimp paste (5 g), optional; omit for a seafood-free curry, which will taste a little less savory
- 2 tablespoons neutral oil (30 ml), divided
- 1½ pounds boneless pork shoulder (680 g), cut into roughly 1½-inch (4 cm) pieces
- 1 teaspoon kosher salt (5 g), plus more to taste
- 1 tablespoon fish sauce (15 ml)
- 1 tablespoon palm sugar or light brown sugar (12 g)
- 1 can coconut milk, 13.5 ounces (400 ml), well shaken
- 1 cup water or unsalted chicken stock (240 ml)
- 1 medium sweet potato (about 12 ounces/340 g), peeled and cut into 1-inch (2.5 cm) chunks
- 1 small eggplant (about 8 ounces/225 g), cut into 1-inch (2.5 cm) chunks; optional
- 1 tablespoon fresh lime juice (15 ml), plus lime wedges for serving
- ¼ cup loosely packed Thai basil or regular basil leaves (about 8 g), for serving
- 4 cups cooked jasmine rice (about 740 g), for serving
Instructions
- Put the dried chilies in a small heatproof bowl and cover with boiling water. Leave them to soften for 10 minutes while you prepare the other ingredients. Drain, reserving a tablespoon of the soaking water in case the paste needs loosening.
- Make the curry paste: pound the softened chilies, lemongrass, shallots, garlic, galangal, turmeric, coriander, lime zest and shrimp paste in a mortar until fairly smooth. This takes about 10 minutes of steady work. A small food processor also works; scrape down the bowl and add a teaspoon of reserved soaking water only if the blades need help. The paste should be thick, not watery.
- Pat the pork dry and season it with the salt. Heat 1 tablespoon of oil in a heavy, lidded pot or Dutch oven over medium-high heat. Brown the pork in two batches, turning the pieces so they color on more than one side; allow about 4 minutes per batch. Transfer the pork to a plate. Avoid crowding the pot, since packed meat steams rather than browns.
- Reduce the heat to medium and add the remaining tablespoon of oil. Add the curry paste and cook for 4–5 minutes, stirring often, until fragrant and a shade darker. If it catches on the bottom, lower the heat and add a teaspoon of water rather than letting the aromatics scorch.
- Return the pork and any juices to the pot. Stir in the fish sauce and sugar, then pour in the coconut milk and water or stock. Scrape up any browned bits from the base. Bring the liquid just to a gentle simmer, then cover the pot and cook over low heat for 50 minutes. Keep the curry at a quiet simmer; a hard boil can make the coconut sauce look oily and reduce it too quickly.
- Stir in the sweet potato and eggplant, if using. Cover again and simmer gently for 18 minutes, or until the vegetables are tender when pierced and the pork is easy to bite. Check the largest pork piece with a food thermometer: USDA FSIS gives whole cuts of pork a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. The longer braise here should make shoulder tender; if it is still firm, continue simmering in 10-minute increments, checking that there is enough liquid.
- Take the pot off the heat and stir in the lime juice. Taste the sauce and adjust with a little more fish sauce for savory depth, lime for brightness, or salt if needed. Rest the curry for 3 minutes before serving, then scatter the basil over the top. If the sauce is thicker than you like, stir in a splash of hot water; if it is thin, simmer uncovered for a few minutes before adding the lime juice.
Tips
- Choose pork shoulder rather than lean loin. Shoulder has enough connective tissue to become tender during a gentle braise, while lean cuts can dry out if simmered for this long.
- For a milder curry, use two seeded chilies or leave them out. The curry paste still gets plenty of fragrance from lemongrass, galangal, garlic and turmeric. For more heat, add another seeded chili rather than a large amount of chili powder.
- Fresh galangal and lemongrass are worth seeking out at Southeast Asian markets, but the listed ginger substitution is practical. Ginger changes the aroma rather than ruining the curry; dried lemongrass is less bright and should be used sparingly.
- Keep the coconut sauce at a gentle simmer and stir from the bottom occasionally. If it separates slightly, lower the heat and whisk in a tablespoon of warm water; a little separation is harmless, but vigorous boiling can make it more pronounced.
Serving Suggestions
Serve the curry hot in shallow bowls with jasmine rice, which soaks up the coconut sauce. Set out lime wedges and extra basil so everyone can brighten their serving at the table. A small plate of sliced cucumber, herbs or lightly dressed greens adds a cool, crisp contrast without competing with the fragrant curry.
For a Cambodian-inspired meal, offer the curry with steamed rice and a simple vegetable side rather than adding several strongly seasoned dishes. If you are serving bread instead of rice, choose a plain flatbread that can scoop up the sauce. Put the pork, sweet potato and plenty of curry liquid in each portion so the meal feels balanced.
Variations
To make the curry without shrimp paste, leave it out and add an extra teaspoon of fish sauce, tasting before adding more salt. Fish sauce is not vegetarian, so for a vegetarian-friendly flavor base omit both the shrimp paste and fish sauce and season with soy sauce or a vegetarian mushroom seasoning. For a fully vegetarian meal, replace pork with firm tofu or chickpeas and use vegetable stock; add tofu near the end so it does not break apart during a long simmer.
You can replace the sweet potato with peeled Yukon Gold potatoes, cut into similar-sized chunks. They may need a few extra minutes to soften. Pumpkin or winter squash also works, though it can become soft more quickly, so check it after about 12 minutes. For a richer sauce, use a full-fat coconut milk; light coconut milk gives a thinner, less creamy result. Add extra chilies only after considering the heat level of the ones you have.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered shallow container. The curry keeps for 3–4 days in the refrigerator. It also freezes well for up to 3 months for best quality; freeze in meal-size portions, leaving a little room in each container for expansion. Thaw frozen curry overnight in the refrigerator rather than on the counter.
Reheat only the amount you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring occasionally. Add a splash of water if the coconut sauce has thickened in the refrigerator. Heat leftovers until the center reaches 165°F (74°C), checking with a food thermometer. Avoid repeatedly cooling and reheating the whole pot; portioning it before storage makes that easier.
Frequently Asked Questions
Is Cambodian pork curry very spicy?
Not necessarily. The chilies in this recipe add adjustable warmth, while lemongrass, galangal and turmeric provide most of the curry’s aromatic character. Start with two seeded chilies for a mild result, then serve extra chili separately for anyone who wants more heat.
Can I make the curry paste ahead?
Yes. Make the paste up to 2 days ahead and keep it covered in the refrigerator. You can also freeze it in a small airtight container for up to 3 months. If frozen, thaw it in the refrigerator before frying it in the pot.
Can I use pork loin instead of pork shoulder?
You can, but pork loin is lean and is not the best choice for a long braise. If you use it, cut it into larger pieces and shorten the simmer, adding the sweet potato first and the pork later so it does not become dry. Check the pork’s safe temperature with a thermometer.
What can I use instead of coconut milk?
Coconut milk gives the curry its characteristic creamy texture and flavor. If you cannot use it, try an unsweetened oat or soy cooking cream, but expect a different taste and consistency. Avoid sweetened drink-style alternatives, which can make the savory sauce unexpectedly sweet.
Why is my curry sauce thin?
Some coconut milk brands are naturally thinner, and vegetables can release moisture as they cook. Simmer the curry uncovered for a few minutes at the end to reduce the liquid, before adding the lime juice. Keep the heat moderate so the sauce does not boil hard or scorch.
Can I cook this curry a day ahead?
Yes. Make it fully, cool and refrigerate it within 2 hours, then reheat it the next day to 165°F (74°C). The flavors often settle as it rests, though the sweet potato may soften slightly. If preparing ahead, you can also cook the pork in the sauce and add the vegetables during reheating so they retain more shape.
Related
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- Vietnamese Opo Squash Soup with Pork
- Vietnamese Pork and Egg Stew: Thịt Kho Trứng
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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