Give out the recipe for curry, share the recipe.💥

Raw Materials

400 grams of sliced pork belly

Thai Morning Glory 300-400 grams

Coconut milk, 300 ml.

500 ml coconut milk tail

3 tablespoons spicy curry peppers

1 bergamot or 1 lemon if not available

4-5 ripped bergamot leaves

2-3 tablespoons fish sauce

Beep sugar 1 ½ -2 tablespoons

3-4 tablespoons wet tamarind juice

A little salt.

Procedure

1. Wash the Thai Morning Glory thoroughly, cut it into pieces about 2 inches long, and set it aside.

2. Slice the pork belly into pieces. It should not be too thin because it must be simmered to soften the pork.

3. Put the pot in about half of the coconut milk. Use a central fire. Simmer until the coconut milk starts to break it a little.

4. Add the spicy curry pepper to stir with the coconut milk until the onion, darker, and the oil starts to float.

5. Put the pork belly down and stir the chili curry all over. Stir until the pork starts to tighten.

6. Fill the coconut milk tail and the remaining coconut milk. Simmer the central fire relatively soft until the pig starts to soften.

7. Seasoned with fish sauce, beep sugar, wet tamarind juice and a little salt. Taste to taste salty, sweet, sour, mellow.

8. Put Thai morning glory on it, press to drown the curry and simmer until the morning glory is soft but not messy.

9. Cut the bergamot into hemispheres, squeeze the water a little, and add the bergamot shell to the curry to add the aroma.

10. Put on the ripped bergamot leaves. Gently stir and turn off the lights.

11. Scoop in a bowl. Serve hot with pretty rice.

Delicious Tips

Tepo curry should taste sour, salty, clearly sweet, but not sweet.

Use Thai Morning Glory to get a better texture than Chinese Morning Glory.

The pork belly must be simmered to soften it, but not to the point.

Bergamot makes the curry smell tepo clearer, but adding too much bergamot juice will be bitter.

If wearing bergamot bark, you should wear it late and not simmer too long.# Thai food 🇹🇭 # Share # blekhao