Wednesday, 27 February 2013

Recipe - Thai Green Pork Curry

My Thai cooking crusade continues primarily because I still have a lot of galangal to use up. This time, I wanted to make a proper green curry, not the yucky overly creamy (yet somehow quite satisfying) stuff I've been used to. I recently had the pleasure of eating some leftovers left by a non-date who was visiting a member of the Gardens. She'd ordered the green prawn curry so her non-lover, a vegetarian, was unable to dispose of it in his stomach as he is wont to do with most food. So I had a go. MAN, it was good. It was sososososo creamy. But fresh and creamy and fruity. But the spices SANG through the creaminess. Oh, I remember the citrus hit. And the sweetness from the prawns. Oh baby, I want to go and get takeaway from there right now even though I've literally just eaten some of my own curry. Anyway, I thought I'd try and make it a really good rich but fresh curry like the one from Thai Garden. I researched extensively. Well, I was on Google for a while anyway. I decided ultimately to combine things I learnt from Felicity Cloake's column with a post by David Lebovitz. The lovechild was tasty but didn't have the emphasis on flavour that I was aiming for. Still, here's the recipe. I fed The Amazing Cook with it and she was very polite about it. It was me who pointed out that it could've done with a lot more sauciness and a bigger kick of flavour. After we'd eaten, she helped me to thicken the sauce by reducing some coconut milk. I asked her to season it and I saw with my very own eyes that she only used fish sauce, sugar and lime juice but by Jove, the results were amazing. If only I had the recipe for her addendum. As good as this was, if I'm honest, the best thing about this meal is that it means next time is her turn to cook.

Thai Green Pork Curry
800g cubed pork
4 star anise
Pinch of nutmeg
Pinch of cayenne pepper
1 onion, quartered
Enough water to cover
Salt

Place the ingredients in a thick bottomed pot, bring to a boil and simmer until the pork is tender.

70g curry paste - I used Tesco but then enriched it but adding coriander stalks, 5 bird's eye chillies, 3 stalks of lemongrass and 1 tbsp chopped galangal
1 large sweet potato, chopped into cubes
1 can coconut cream
2 tsp fish sauce
1 tsp palm sugar
Cooked pork
2 Kaffir lime leaves, shredded
1 broccoli, cut into florets
Handful of baby corn
Handful of mangetout
Handful of frozen peas
3 red chillies, deseeded and finely sliced
Handful of basil leaves

Heat half of the coconut cream in a small saucepan, and allow to come to the boil. Once it has reduced and begun to split, add curry paste and mix. 
Stir constantly.
Add the rest of the coconut milk, lime leaves, sweet potatoes, sugar and fish sauce.
Bring the mixture to a low boil and simmer for five minutes. 
Stir in the pork, mangetout, baby corn and chillies, and simmer until the vegetables are cooked through. Stir in the basil leaves and serve with rice.

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