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Thai Recipe : Sweet and Sour Curry Pork

This dish in Thai is called Muu Tom bai Chamuang

Serves 4

Bai Chamuang are leaves of the Chamuang tree, and very much valued because they are found in certain country regions of Thailand. Like cooks in Bangkok and in the south, we can substitute green spinach, silverbeet or Chinese broccoli leaves instead.


  • 3 cups coconut milk
  • tbsp red curry paste
  • 1 lb lean pork, cut into 1 inch cubes
  • 3 tbsp tamarind juice
  • 5 tbsp sugar
  • ½ tsp salt
  • 5 cups leaves of Chamuang, spinach, silverbeet or Chinese broccoli cut into 2 inch square, large stalks removed


  1. In a saucepan over medium heat, combine ½ cup coconut milk with red curry paste. Stir until well blended. As mixture begins to bubble, continue to stir, being careful not to let it catch.
  2. Add pork. Stir, adding a little more coconut milk, if necessary. Simmer for a few minutes until pork is well separated. Add tamarind juice, sugar and salt.
  3. Add green leaves and remaining coconut milk. Stir gently, covering the leaves with sauce and again, being careful not to burn the sauce.
  4. Cover with a loose lid or plate, allowing some steam to escape. Reduce flame to extremely low heat, and steam for 15 minutes. Taste to see if more sugar, salt or tamarind juice is needed to balance flavors.
  5. Serve in a bowl with side dish of steamed rice.

Submitted by KY Chang

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Last Modified: 11/27/11.