Thai Pork Red Curry

So first recipe inspired by my trip to Thailand is this red curry. A lot of the food i had in Thailand, i thought we had pretty good representation of here: pad thais, curries, the Thai salads. But the red curries in Thailand were so much better than what you can get here! Unfortunately it's a lot of work to produce the fresh coconut milk that makes them taste so special, so tinned will have to suffice. Don't use paste from a jar- it lacks the depth and subtlety of character that a fresh paste has.

Ingredients (Serves 8)

Red Curry Paste

• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp salt
• 4 kaffir lime leaves
• 20 dried red chillis
• 2 tbsp chopped galangal
• 5 shallots, chopped
• 2 stalks lemon grass
• 3/4 cup canola oil
• 12 black peppercorns
• 1 tbsp shrimp paste

Red Curry

• 5 tbsp red curry paste (as above)
• 1 tbsp chopped galangal
• 2 red capsicums, thinly sliced
• 2 tbsp fish sauce
• 1kg pork fillet, thinly sliced
• 2x400ml tins coconut milk
• 4 red long chillis, chopped
• 3 scallions, thinly sliced
• 1 large handful green beans, ends trimmed
• 4 kaffir lime leaves, thinly sliced
• 3 tbsp canola oil
• 2 tbsp palm sugar
• 1 tbsp tamarind puree
• 1 cup chopped coriander

Method

Curry Paste

In a dry pan, fry the cumin and coriander seeds until fragrant

transfer to a blender with all other ingredients
blend to a fine puree

Cook the puree over medium heat in a frying pan until old begins to seep out of the paste

Refrigerate until needed

Curry

Heat 1 tbsp oil in a wok over high heat until smoking
Add 1/3 the pork and fry until browned.

Remove from pan and repeat for remaining pork/oil in 2 more batches
Put the kaffir lime, galangal and paste in the wok and fry for 2 minutes or until oil is separating

Add the coconut milk, tamarind, palm sugar and fish sauce and bring to a boil

Add the pork, chillis, capsicums and beans and simmer for 5 minutes

Add the coriander and scallions

Serve over coconut rice