Thai Pork curry

What You’ll need

  • 1KG of pork shoulder cut into 2cm pieces

  • 1/2 a bunch of shallots

  • 1 tbsp of minced garlic

  • 3 tsp of minced ginger

  • 3 TBSP Red Thai paste

  • 400ml coconut cream

  • 500ml of stock (I use chicken)

  • 4 kaffar lime leaves torn

  • 1 large eggplant cut into 2cm pieces

  • tsp of fish sauce

  • 1 tbs of coconut sugar

  • 2 tbs tamarine puree

  • Fresh coriander

  • Rice / Cauliflower Rice to serve

  • 1 lime

What to do -

  1. First thing to do is brown off the pieces of pork in a pot and set aside. I use a ghee or butter for this so I can get some nice colour on the pork.

  2. Once the pork is set aside, in the same pot I add the shallots, garlic, ginger and curry paste and cook that out for 5 minutes. wait until you smell that fragrance!!

  3. I return the browned off pork to the pot, and stir in the coconut cream, stock and lime leaves - then bring it to the boil.

  4. Once this has come to the boil, reduce the heat, pop the lid on it and simmer for an hour.

  5. After an hour, the smells coming out of your kitchen will be fantastic, you’ll need to add the diced up eggplant.

  6. Continue to cook on a lowered heat for a further hour OR until that pork is falling off the fork.

  7. Stir in the fish sauce, coconut sugar, tamarind puree and finish off with some fresh coriander

  8. Serve on top of a bed of jasmine rice with a squeeze of fresh lime! YUM

Simon McDowellComment