Luk Nieng Sprout with Pork Curry : Keang Luk-Nieng Kub Moo
“Luk Nieng” & “Sator” (I honestly, don’t know their English name. I will find out what they are called in English then post them here later.) are southern vegetables (Hmmm I am not sure if they are categorized into Vegetable or Fruit.) and they are very very popular down there in the southern part of Thailand. Every restaurant there will have these Vegs shown/ recommended as their Local Specialties.
Anyway, I personally think that “Sotor” is too smelly. So, I prefer “Luk Nieng” sprout better.
I went to Phuket and found this “Luk Nieng” sprouts in Phuket’s market where is located behide Jungceylon.
Find below a recipe of Luk Nieng Curry
1 Cup of Pork, sliced into bite-sizes
2 Cups of Luk Nieng's sprout, cleaned
2 Tablespoons of Red Curry Paste, available at any Thai local markets (I got mine from a market in Phuket. So, it’s a genuine southern paste.)
2 Tablespoons of Olive Oil, Extra light & mild
“Luk Nieng” & “Sator” (I honestly, don’t know their English name. I will find out what they are called in English then post them here later.) are southern vegetables (Hmmm I am not sure if they are categorized into Vegetable or Fruit.) and they are very very popular down there in the southern part of Thailand. Every restaurant there will have these Vegs shown/ recommended as their Local Specialties.
Anyway, I personally think that “Sotor” is too smelly. So, I prefer “Luk Nieng” sprout better.
I went to Phuket and found this “Luk Nieng” sprouts in Phuket’s market where is located behide Jungceylon.
Find below a recipe of Luk Nieng Curry
1 Cup of Pork, sliced into bite-sizes
2 Cups of Luk Nieng's sprout, cleaned
2 Tablespoons of Red Curry Paste, available at any Thai local markets (I got mine from a market in Phuket. So, it’s a genuine southern paste.)
2 Tablespoons of Olive Oil, Extra light & mild
2-3 Tablespoons of Soy Sauce
A dash of Brown Sugar
¼ Cup of Coconut Milk ( You can always add a cup if you like coconut milk)
3 of Red Chilies, sliced (Optional)
3 or 4 of Kaffir Lime Leaves, finely sliced or roughly shredded (Optional)
3 or 4 of Kaffir Lime Leaves, finely sliced or roughly shredded (Optional)
Preparation
Heat a wok over medium-high heat
Add Olive Oil, wait till becoming a little hot
Add Red curry paste, stir fry till aromatic (make sure you dont burn the paste.)
Add Coconut Milk, stir to combine well till aromatic
Add Pork, stir till cooked then add Soy sauce & Sugar.
Add Luk Nieng's sprout, stir a few times to mix everything well
Put a lid on, leave to be cooked for 3-4 mins (do not over cook & make sure that the curry is properly cooked as well.)
Remove into a serving bowl
Add Coconut Milk, stir to combine well till aromatic
Add Pork, stir till cooked then add Soy sauce & Sugar.
Add Luk Nieng's sprout, stir a few times to mix everything well
Put a lid on, leave to be cooked for 3-4 mins (do not over cook & make sure that the curry is properly cooked as well.)
Remove into a serving bowl
Sprinkle with sliced Red Chilies & Shredded Kaffir Lime Leaves (Optional)
Serve hot with steamed rice & Thai Omelette
Serve hot with steamed rice & Thai Omelette
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