Northern Thai curries do not feature coconut milk that is the norm for well known Thai curries of Red and Green. Many Northern Thai dishes are influenced by neighbouring Myanmar and Laos. Food tends to be cooked for longer which leads to more depth of flavour. Northern curries are fragrant and spicy, with more acidity than the more well known creamy coconut milk curries.
The herbs.
In a food processor, put in
-6cm sliced galangal, with
-4 cloves of garlic,
-5 shallots,
-10-15 whole dry chillies,
-a small bunch coriander,
-2 stalks chopped lemongrass.
Pulse to combine.
In a large casserole pan, fry
-500g pork belly slices, cut into 3cm chunks, with
-salt.
Cook stirring until the pork pieces have browned.
Drain well.
Wipe the pan clean and put in back on the heat.
Add pork pieces, with
-1tsp turmeric powder,
-1tsp shrimp paste, stir to combine, add
-the herbs,
-4-5 kaffir lime leaves.
Cook, stirring for about 5 minutes or until the fresh herbs have softened and is beautiful and fragrant.
Add 600ml water.
Cover with a lid and leave on a gentle simmer for 45 minutes or until the pork pieces are flaking. Stirring occasionally.
When ready, add
-a handful of chopped fresh spring onions and coriander.
-2tsp sugar.
Taste and adjust the seasoning, you may need some fish sauce.
Stir through and serve.
Serve with rice and other milder dishes. This is certainly too hot and spicy to have on its own. A Thai omelette would be perfect with this hot curry.
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