Pork Curry แกงอ่อมหมู

Pork Curry แกงอ่อมหมู

 One of (my) life's necessities, spicy hot curry over fragrant Jasmine Thai rice, there are not many things more appealing.

Serves 6.

Preparation:

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.

   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,

-1tsp salt.

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,

-a handful of dill 

and 

-a handful of coriander.

Serve.