500g (1 lb) pork tenderloin cut into
bite-sized pieces
1 tbsp fish sauce
1/2 tsp palm sugar or soft brown sugar
150ml (1/2 pint) coconut milk
75g (3 oz) canned bamboo shoots, drained
2 tbsp chopped coriander leaves
Curry paste -
2 large dried red chilies, deseeded and
chopped
3 garlic cloves, crushed
2 kaffir lime leaves, chopped
6 black peppercorns, crushed
1 tbsp chopped lemon grass stalk
1/2 tsp shrimp paste
To garnish -
1 green chili, cut into rings
To serve -
steamed jasmine rice
Method :
Place the curry paste ingredients in a blender or food processor and
blend to a thick paste.
Heat the oil in a heavy-based saucepan, add the shallots and chili and
fry over a gentle heat, stirring, for 3 minutes. Stir in the curry paste
and fry for a further 1 minute.
Add the pork
to the pan, stir to coat it evenly in the spice mixture, then stir in
the fish sauce and sugar. Cook, stirring, for 3 minutes. Add the coconut
milk to the pan, bring the curry to the boil, then lower the heat and
simmer gently for 20 minutes, stirring just occasionally, until the pork
is tender.
Stir in the bamboo shoots and coriander. Cook for 2 minutes to heat
through. Garnish with chili rings and serve hot with steamed jasmine
rice.
Serves 4
Groundnut oil
has a distinctive flavor that is essential to this dish. It is worth
sourcing palm sugar if you intend to cook a lot of Thai food.
