I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Friday, 13 May 2016

Pork and Pineapple Curry แกงคั่วหมูสัปปะรด



Pork and Pineapple Curry แกงคั่วหมูสัปปะรด

I can't go too many days without a spicy curry. This particular one is fresh, spicy, sweet and sour with a very strong regional taste. A healthy but satisfying curry.

1.2 pork leg, cut into 3cm chunks, seasoned with salt and pepper.
4-5 cloves crushed garlic.
4 sliced shallots.
6cm galangal, sliced.
2 stalks lemongrass, cut into chunks.
A small bunch coriander.
4-5 kaffir lime leaves.
3-4 fresh chillies.
10-15 dry chillies.
500g fresh pineapple chunks.

   Sauces.
2tsp shrimp paste.
200ml water.

In a casserole pan, cook, without oil,
-pork pieces, with
-1tsp turmeric powder,
-garlic,
-shallots.
-galangal,
-lemongrass,
-shrimp paste.
Cook, stirring occasionally, until the meat pieces have brown, add
-the remaining vegetables, 
-water.
Cover with a lid.

Leave to simmer for around 2 hours or until the meat is tender and flaking.
Taste and adjust the seasoning. You may need more fish sauce.
Stir through spring onions and chopped coriander for freshness.

Serve with rice.
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