Thai Pork Curry

This curry takes a while but is well worth the effort and wait. It is rich and fragrant, stemming from the north of Thailand.

Thai Pork Curry

Serves: 4

Ingredients

For the Paste

• 12 Thai chillies, finely chopped

• 1 stick of lemongrass, roughly chopped

• 1-inch ginger, peeled and grated

• pinch salt

• 2 banana shallots

• 4 cloves garlic, minced

• 2 tsp oyster sauce

For the Curry

• 500g pork shoulder, cut into chunks

• 2 tbsp Thai curry powder or paste

• 2 tsp turmeric powder

• 2 tbsp picked garlic

• 1 tbsp dark soy sauce

• 2 tbsp peanut or sesame oil

• 3 inches ginger, peeled and roughly chopped

• 2 tsp fish sauce

• 1 1/2 tbsp palm sugar (or brown sugar)

• 4 banana shallots, peeled and halved

• 3 tbsp tamarind paste

• 1 tsp light soy sauce

• 2 tbsp picked garlic

• 100g roasted and unsalted peanuts

• 100ml coconut milk

Method

- For the paste: Grind the lemongrass ginger and salt in a food processor to form a paste. Add in the garlic, shallot and chillies and blend until smooth. Finally, add the oyster sauce. Set aside.

- Mix the chopped pork shoulder chunks with the curry powder, pickled garlic, paste and dark soy sauce. Combine until well dispersed over the pork then set in the fridge for 30 minutes (ideally, but do not worry if not!).

- For the curry: heat the oil in a large pot with a lid and fry the pork until it begins to brown, add in 300ml water and bring it to a boil before lowering it to a simmer for 20 minutes.

- Next, add in the ginger and shallots and cook for a further 30 minutes, partially uncovered.

- Add in the light soy sauce, palm sugar, fish sauce, pickled garlic, coconut milk, tamarind and peanut then simmer uncovered for 40 minutes, Keep an eye on the curry to make sure it does not get too dry; add in water if required. Taste as it nears the end of the 4o minutes to adjust if it needs more sugar or fish sauce. The pork should be very tender. Serve with jasmine rice, lime and coriander.