See Also: Thai Pork Curry in the Burmese Style(recipes)
Thai-Style Chicken Curry(recipes)
Thai-Style Pork Kabobs(recipes)
Thai Shrimp Curry(recipes)
Thai Green Curry(recipes)
Thai Curry Stir-Fry(recipes)
Nigel Slater' s Thai green curry(recipes)
Thai Green Curry of Prawn and Fish(recipes)
Pork Curry Stew(recipes)
Pork Curry over Cauliflower Couscous(recipes)
Thai Pork Curry in the Burmese Style (recipes)
Serves 4-6
Preparation time
30 mins to 1 hour
Cooking time
1 to 2 hours
Ingredients
For the curry paste:3-8 dried hot red chillies, depending on hotness required2cm/¾in cube fresh or 5 slices dried galangal or 2cm/¾in fresh ginger2 sticks fresh or 2 tbsp dried sliced lemongrass90g/3½oz shallots or onions10 large cloves garlic1 tsp shrimp or anchovy paste1 tbsp ground coriander seeds2tsp ground cumin seeds½ tsp ground turmericYou also need:875g/1>lb boneless pork, cut into 4cm/1½in cubes1½tbsp Japanese soy sauce (shoyu)3 x 2.5cm/1in cubes fresh ginger10-12 shallots or small pickling onions10-15 small cloves garlic2 or more tbsp tamarind paste or lemon juice2 or more tbsp dark brown sugarsalt
Method
1. First make the curry paste. Put 250ml/8fl oz water into a small bowl and crumble the dried red chillies into it. If using dried galangal and dried lemongrass, add them to the water as well. Leave the dried ingredients to soak for 30 minutes.2. If you are using fresh galangal or ginger, peel and coarsely chop it. If you are using fresh lemongrass cut it into very fine slices crossways, starting from the bottom and going up the stalk about 15cm/6in, discard the strawlike top. Peel the shallots and garlic and chop them coarsely.3. When the dry seasonings have finished soaking, put them with their soaking liquid and all the other ingredients for the curry paste into an electric blender. If you are using fresh galangal or ginger or fresh lemongrass, add them to the blender now. Blend until smooth. This curry paste may be made ahead of time and even frozen.4. Next combine the pork, curry paste and soy sauce in a bowl and marinate for 30 minutes. 5. Meanwhile, peel the ginger and cut it into very thin slices. Stack a few slices at a time together and cut them into matchstick strips. Peel the shallots and the garlic, leaving them whole. 6. Put the pork and its marinade into a wide, heavy, preferably non-stick pan, set it over a medium-low heat and bring it to a simmer. Simmer gently for 15-20 minutes or until the meat starts to release its fat. Turn the heat to medium-high. Stir and fry for about 10 minutes or until the spice mixture begins to dry out and brown.7. Now add 450ml/15fl oz water, the ginger strips, the whole shallots and the whole cloves of garlic. Bring the mixture to a simmer. Cover and cook for 45 minutes or until the meat is tender. 8. Add the tamarind paste or lemon juice and brown sugar. Mix and taste, adding more of each if you think you need it. Add salt if desired. Cook for another 2-3 minutes to allow the flavours to develop and mingle. Serve.
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