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1 stalks lemon grass, chopped
1 tbsp chopped galangal
8 whole red chili peppers
1 tbsp coriander seeds
1 tbsp blachan, dry roasted
2 tbsp chopped garlic
2 tsp ground turmeric
12 white peppercorns
a little water
3 tbsp ginger julienne
warm water, to cover
4 tbsp vegetable oil
500g pork, cut into 1cm cubes
250ml water - extra
2 tbsp soy sauce
1 tbsp soft brown sugar
2 tbsp tamarind water
2 spring onions (scallions), sliced
2 tbsp chopped coriander (cilantro) leaves
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Method :
Combine the
lemon grass, galangal, chili peppers, ground coriander, blachan, garlic,
ground turmeric and white peppercorns in a blender or food processor.
Blend to a paste using a little water. Put the paste in a bowl with the
pork. Mix thoroughly and set aside for 10-15 minutes. Place the ginger
in a separate bowl. Add enough warm water to cover and set aside. Heat
the vegetable oil in a large pan over a medium heat. Add the marinated
pork and cook, stirring occasionally, for 15-20 minutes. Stir in the
extra water, soy sauce, brown sugar and tamarind water. Reduce the heat
to low and cook for a further 15-20 minutes, until the pork is done.
Check the seasoning and add more sugar if necessary. This should be a
hot sweet and sour curry. Drain the ginger julienne and stir into the
curry with the spring onions. Serve immediately with boiled rice,
garnished with the coriander.
A traditional
and popular dish from northern Thailand, this curry uses fatty pork
pieces, rather than lean meat. The ginger is added at the end of cooking
to give the dish its distinctive flour. Lean pork can be used if you
prefer.
Serves 4 - 6
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