Rustled this up for dinner tonight.
Thai style pork curry
Step 1 make the curry paste by chopping then crushing in pestle and mortar:
- 4 cloves of garlic
- half small onion (finely chopped, chop the other half into thin slices and set aside for later)
- tablespoon ground coriander
- teaspoon ground ginger
- 3 small chillies incl. seeds
- 2 anchovy fillets (normally I use shrimp paste but I'm worried I may have developed a shell fish allergy)
- dash of cinnamon
- dash of red chilli powder
- tablespoon fish sauce
- big dribble of veg oil
Step 2 slice up a nice bit of pork loin then sear it in a hot wok with oil and add a few dashes of soya sauce as cooking. Remove from wok.
Step 3 add curry paste to hot wok (no oil necessary as oil is in the paste. Turn flame to medium. Cook for a couple of mins then add a tin of coconut milk and then fill the empty tin with water and add that too. Bring to the boil.
Step 4 Rinse a decent amount of Thai sweet basil (it will shrink down in cooking). Roughly chop but set aside a few whole leaves for decoration.
Step 5 add the seared pork slices to the wok and the sweet basil. Bring to boil then set flame to simmering heat. Remember the little onion? Put the remainder of that sliced up into the curry too. Simmer for at least 20-30mins stirring occasionally.
Step 6 peel and finely slice some cucumber, carrots and mooli. Mix some rice wine vinegar, white sugar and water in a small bowl - taste to check balance. Then add the chopped veg and let it have a quick pickling whilst you wait for curry to cook.
Step 7 check curry has enough fish sauce. Serve with jasmine rice or quinoa with sesame oil, slice of lime and fresh sweet basil garnish. Have the pickles on the side.
Step 8 Chow down!