Name: Northern Thailand jungle curry
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Ingredients: 1 kilogram pork shoulder, cubed; 10 clove garlic; 60 gram ginger, grated; vegetable oil, for frying; 3 tablespoon red curry paste; 10 shallots; 20 gram palm sugar, according to taste; 3 tablespoon fish sauce; 1 litre chicken stock; 1 tablespoon tamarind paste, soaked in 1 cup water, to taste; 1/2 cup cherry tomatoes; crispy shallots and coriander and cooked rice to serve

Northern Thailand jungle curry

Give your next dinner a kick with this Northern Thailand jungle curry recipe. Flavoured with tamarind, ginger and red curry paste, this pork dish is perfect for cool nights

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Serves 4

Prep

20M

Cook

Total

2H 20M

This recipe first appeared in Food magazine.

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Ingredients

1 kilogram pork shoulder, cubed

10 clove garlic

60 gram ginger, grated

vegetable oil, for frying

3 tablespoon red curry paste

10 shallots

20 gram palm sugar, according to taste

3 tablespoon fish sauce

1 litre chicken stock

1 tablespoon tamarind paste, soaked in 1 cup water, to taste

1/2 cup cherry tomatoes

crispy shallots and coriander and cooked rice to serve

Method

1.Blanch the pork in hot water for a few seconds. The pieces of pork should change colour, but not cook.

2.In a mortar and pestle, smash half the garlic and all of the ginger into a paste. Fry in oil in a frying pan until golden.

3.Add the red curry paste and cook until aromas are released.

4.Add the pork. Add the whole shallots (halve them if large) and the remaining garlic.

5.Add the palm sugar, fish sauce and tamarind water.

6.Pour the chicken stock over the ingredients in pan. Cover and simmer for 2 hours or until the pork is very tender. Add stock if needed. With 15 minutes to go, add the cherry tomatoes and serve with rice.

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