The Pho curry (Kang The Pho) is a type of red curry made with coconut milk, morning glory, and pork belly. The original “Pho curry” was made entirely of fish. However, it is now fashionable to use pork belly. The Pho curry is a thick coconut milk curry with a sour, salty, and slightly sweet flavor. There is a distinct aroma from kaffir lime leaves when cooking with coconut milk and pork belly. The tamarind’s sour flavor cuts through the oiliness of the coconut milk. The deliciousness of this curry stems from the perfect balance of the three flavors.
The Origins of The Pho Curry
Kang The Pho is the food name for Thai curries. The recipe’s origins can be traced back to the main ingredient, a freshwater fish known as “black ear catfish” or “Phra the pho” in Thai. When used to cook The Pho curry, the fish on the belly is very oily, which makes it more delicious than using other types of fish or meat. Dr. Hugh McCormick Smith, an American who served in Thailand and was the first Director General of the Department of Fisheries with Luang Musayachitkan, was born in the year B.E.2466. They had excellent knowledge of fish and the ability to draw them, so they had academic as well as artistic value. They had conducted a survey in Thailand to gather information about fish. The survey was led by Dr. Smith, the faculty’s head, and Luang Musayachitkan, an assistant who painted the colorful details of the fish. Instead of simply recording images with a camera that had not yet been used, it collected data on 107 different species of fish while it was still alive. One of those fish was the The Pho fish, recorded as follows. That is the fish’s original beginning. In Thailand, The Pho curry is a popular dish.
"The pho fish, or Pangasius larnaudii"
The pho is a large fish with no scales. It appears to be quite common. And it is abundant in the Chao Phraya River and the rivers of the central region of Bangkok, Nonthaburi, Ayutthaya, Lop Buri, and Ban Pong, as well as the Mae Klong River. which is a fish in the same genus but has a black spot above the pectoral fins. The back is a grayish blue color, the head is a light green color, and the abdomen is silver. Because the pho fish is delicious, cook it with curry paste and coconut milk until it becomes an ancient recipe known as “The Pho Curry”. This fish can live in a small area. As a result, they brought them to raise them for sale in ponds. However, there is no evidence that it can spawn in the pond, casting doubt on this claim. It is also said to have a large The Pho fish are raised in ponds that are about 130 centimeters long.
Kang The Pho is mentioned in His Majesty King Buddhalertla Naphalai (King RamaII)’s poem Thai Foods and Deserts . In one section of the poem, The The Pho curry is mentioned, and the Central Thai Cultural Encyclopedia briefly describes Kang The Pho. It’s a curry with flavor concentrates. Dried chili, lemongrass, galangal, coriander root, pepper, onion, garlic, salt, shrimp paste, seasoned with fish sauce, tamarind juice, and sugar make up the curry paste. Thai morning glory (Pang Bung) is the most commonly used vegetable. It is sometimes referred to as the recipe that Kaeng The pho Yod Pang Bung. However, the fish are becoming increasingly scarce. Because it is frequently made with pork belly instead of fish, it is known as pork The pho curry. However, until now, there has been no conclusive evidence of a link between the pho fish and the pho curry.
The pho curry's nutritional value
Coconut milk is a dietary fat that provides warmth and energy to the body, but the fat in coconut milk is a very useful fat because it helps dissolve vitamin A, allowing the body to absorb vitamin A more effectively. Morning glory contains beta-carotene, which is a source of high vitamin A eye care. It has a beautiful glow and does not sting or dry the eyes. Thai morning glory contains more vitamin C than other varieties. It promotes healthy teeth and gums, as well as beautiful and healthy skin.
The Pho Curry Ingredients
– 500 g grated coconut (enough for 1 cup of coconut milk and 3 1/2 cups of coconut milk)
– Morning glory of Thailand: a single handful
– 200 g Pork Belly
– Approximately 4-5 tablespoons of tamarind juice
– 1/2 cup palm sugar
– 2 tablespoons of fish sauce
– 2 tsp salt
– 1 kaffir lime
– 4 – 5 large kaffir lime leaves
Ingredients for The Pho Curry Paste
– 10 dried chilies
– 3 glasses galangal
– 2 tablespoons of shredded lemongrass
– 1 teaspoon kaffir lime skin
– 10 peppercorns
– three shallots
– 5 garlic cloves
– 3 chopped celery roots
– 1 tbsp shrimp paste
-a pinch of salt
The Pho Curry Cooking Instructions:
1. First, make the curry paste. By soaking dried chili in water to soften it, then pounding it with a pinch of salt.
2. Combine galangal, kaffir lime peel, coriander root, and peppercorns in a mixing bowl. Pound until thoroughly combined, then add shallots, garlic, and shrimp paste. All ingredients should be thoroughly pounded and smoothed together.
3. Make the seasoning Clean the pork belly and cut it into pieces about 0.5 centimeters thick. Then, split the kaffir lime leaves in half and scoop out the seeds. To get a nice aroma, the kaffir lime leaves are used a little older. Prepare by rinsing with water and tearing into small pieces.
4. Soak the tamarind in water for a few minutes before squeezing it to extract about half a cup of tamarind juice.
5. Remove the root portion of the morning glory. Choose only the soft parts, rinse with clean water, remove all waste leaves, cut into pieces, and soak in water.
6. Heat the pan on medium heat, then add half of the coconut milk. Wait for the coconut milk to come to a boil before cracking it. Keep people busy during this time. Make sure the coconut milk does not clump together.
7. When the coconut milk is broken, add about 1 dash of curry paste, mix it with the coconut milk, and stir constantly. If it’s too dry, add some coconut milk water. It began to smell and crackle until it was lovely.
8. Once the curry paste has been broken up, add the pork belly to it. Pork stir-fried with curry paste. When the pork begins to brown, gradually pour in the remaining coconut milk.
9. Then increase the fire’s speed. Season with palm sugar, tamarind juice, salt, and 2 tablespoons of fish sauce to taste.
10. While the soup is heating up, Put in the morning glory and kaffir lime. To drown the curry paste, press the morning glory with a spatula. Put the kaffir lime leaves in it until the morning glory is cooked. Stir in the remaining 1/2 cup of coconut milk to combine. Wait for it to boil again before turning off the heat. Pour into a bowl and serve as a side dish.