Northern Thai Pork Curry.
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Northern Thai curries do not feature coconut milk, which is the norm of well known Thai curries of Red and Green.
Ingredients
The Herbs.
- 6cm sliced galangal
- 3 cloves crushed garlic
- 4 shallots, halved
- 5 dry chillies (adjust according to your taste)
- 4-5 sprig coriander
- 2 stalks sliced lemongrass
- 4-5 kaffir lime leaves
The Curry.
- 6cm sliced galangal
- 3 cloves crushed garlic
- 4 shallots, halved
- 5 dry chillies (adjust according to your taste)
- 4-5 sprig coriander
- 2 stalks sliced lemongrass
- 4-5 kaffir lime leaves
- 500g pork belly, sliced into 3cm chunks
- 1tsp turmeric powder
- 1tsp shrimp paste
- 600ml water
- 1 sliced spring onion
- 1tbsp chopped coriander
Method
- STEP 1Use a food processor to pulse the herbs, except the kaffir lime leaves, into a pulp.
- STEP 2Fry pork belly slices in a large saucepan over medium heat with a good pinch of salt. Cook stirring until the pork pieces have browned (the meat doesn't need to be cooked through). Remove the browned pork pieces. Drain well on kitchen paper.
- STEP 3Wipe the saucepan clean and put it back on the heat. Add pork pieces along with turmeric powder and shrimp paste. Stir well to combine. Add the herbs as well as the kaffir lime leaves. Cook, stirring for about 5 minutes to coat the meat pieces in the herbs and spices. Add water. Cover with a lid and leave on a gentle simmer for 45 minutes or until the pork pieces are flaking. Stirring occasionally.
- STEP 4After the curry has had 45 minutes and the meat is tender, stir through the sliced spring onion and chopped coriander. Serve with rice.
