Thai Pork Curry Recipes

Ingredients :

2 tbsp groundnut oil

2 shallots, sliced

1 green chili, deseeded and sliced

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.

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