Sweet and sour pork curry with chamuang leaves


The chamuang tree grows in Asia. We use the young leaves in Thai cuisine. They have the particularity of being sour. This sourness is counterbalanced by the sweetness of the coconut sugar and the saltiness of the soy sauce and fish sauce. It is a very spicy curry with a unique taste. If you want to discover the culinary culture of the Isan, this curry is the perfect introduction.

Serves 2.


Marinade:

250 g pork tenderloin, sliced or 12 pork spare ribs, separated

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon vegetable oil

2 tablespoons coconut sugar


Marinade the pork for at least 20 minutes. In the meantime, prepare the curry paste.


Curry paste: