Kaeng Pa - Thai Pork Jungle Curry
Northern Thai pork curry with young green peppercorns, chilli and snake beans.
Cooking Time: 25 mins
Serves: 4
Author: Paul Brighton
Ingredients
- 500g pork tenderloin, cut into thin (5mm) medallions
- 2 tbsp vegetable oil
- 1 small tin bamboo shoots drained
- 600ml chicken stock
- 2 red birdseye chillies, sliced
- 2 tbsp Thai fish sauce
- 1 stalk of lemongrass, bruised
- 1 tbsp palm sugar, grated
- 2 stems of fresh green peppercorns
- 7 snake beans, cut into quarters
- Small bunch of Thai basil, roughly chopped
- Large bunch of coriander, roughly chopped
- 3 large garlic cloves
- 5cm ginger, roughly chopped
- 3 green chillies deseeded and halved
- 5 kaffir lime leaves
- 1 tsp black peppercorns, crushed
Directions
- Place shallots, garlic, ginger, green chillies, lime leaves, black peppercorns and a handful of coriander in a food processor and blend to a fine paste.
- Heat the oil in a large wok over medium heat and add the paste, stirring constantly to avoid burning for 2 minutes.
- Add the pork and fry until sealed before adding the stock, fish sauce, lemongrass and palm sugar, bring to boil then simmer for 10 minutes.
- Add the bamboo shoots, green peppercorns and snake beans and cook for a further 5 minutes.
- Transfer to bowls and garnish with basil, coriander and red chillies. Served with boiled jasmine rice.
