It seems every time I make a curry paste, no matter where the recipe is from, it’s just not intense enough. I always end up having to make another batch of paste half way through as the curry is too bland. But not this time! This delicious curry from my favourite recipe source Gourmet Traveller was perfection!
I made this on a weekday with limited time available so I didn’t go all out and attempt my own coconut milk and coconut cream but this yummy curry was very acceptable and satisfying with ready made canned coconut milk and cream. The pork was beautiful and tender from slow poaching first. Now don’t be afraid here, the pork does look unappealing and tough but once the dish is complete, the pork is melt in your mouth.
3 scotch fillet, pork neck steaks
250 ml coconut cream
250 ml coconut milk
100 ml chicken stock
350 g snake beans, cut into 5cm lengths
8 kaffir lime leaves
2 tbsp palm sugar
2 tbsp fish sauce
1/2 cup Thai basil or regular basil
2 tsp ground or whole coriander seeds
1 tsp ground or whole cumin seeds
1/2 ground black peppercorns
5 dried chillies, soaked in warm water to soften
1 lemongrass stalk, inner white only
4 cloves garlic
2 birdseye chillies, deseeded
2 tbsp shrimp paste
1 tbsp grated galangal
6 coriander roots and stems, washed and finely chopped
1 small piece of lime rind, finely chopped
Place pork in a large saucepan, cover with cold water, season with salt, bring to a simmer over medium heat. Reduce heat to low and simmer for 1 hour. Remove from heat, drain and set aside.
For the curry paste, dry roast the coriander, cumin and pepper until fragrant, about 2 minutes. If the spices were whole seeds, grind to a powder in a mortar and pestle. Transfer to a food processer, add remaining ingredients and 1 tsp salt and process until a smooth paste. You may need to add a tbsp of water to help it along in the processor. Set aside.
Heat 150ml coconut cream in a wok or saucepan until the oil begins to separate, 3 to 5 minutes. Then add curry paste and cook until fragrant. Add the pork and the beans and stir fry to coat with cream and curry paste, 1 to 2 minutes. Add remaining coconut cream and milk and the chicken stock, bring to a simmer then add 5 lime leaves, scrunched, palm sugar and fish sauce. Adjust seasoning to taste. Let simmer for 4 minutes then add basil on the stalk so it can be fished out, simmer for further 2 minutes.
Serve curry with rice noodles and finely shredded kaffir lime leaves.