This delightful pork curry is a fusion of aromatic Thai herbs and spices, cooked to perfection and finished with rich coconut milk. Paired with fragrant basil fried rice.
Pork Curry Ingredients:
To be ground into a paste:
20 grams of coriander leaves
5 red Thai chillies or green chillies
1 tablespoon of coriander seeds
1 teaspoon peppercorns
1/2 teaspoon turmeric powder
1 1/2-inch galangal
1 bulb lemongrass
15 basil leaves
1 tablespoon tamarind paste
1 1/2-inch ginger
4 cloves garlic
1 onion, sliced
Grind to a paste with just enough water.
For marinating the pork:
1 1/4 kg boneless pork with less fat
1 teaspoon of coriander powder
1/2 teaspoon pepper powder
1/2 teaspoon turmeric powder
1/2 teaspoon homemade garam masala powder
1 teaspoon ginger garlic paste
For the curry:
10 lime leaves
3 medium-sized onions, sliced
Salt to taste
200 ml coconut milk
Method:
1. Marinate the Pork:
Clean and wash the pork thoroughly. Rub it with salt and turmeric powder and let it sit for 30 minutes. Wash again to remove the salt and turmeric.
Marinate the pork with coriander powder, pepper powder, turmeric, garam masala, and ginger garlic paste. Set aside.
2. Prepare the Curry:
Heat oil in a pan and sear the pork in batches until lightly browned. Add just enough water, pressure cook for 1 whistle on high heat, then lower the flame and cook for an additional 10 minutes.
Heat oil in a separate vessel, sauté the onions until they turn lightly golden.
Add the ground masala paste along with some of the pork stock, and cook on a low flame for 2 minutes.
Add the seared pork and salt, mixing everything together.
Pour in the coconut milk and let it cook for another 5 minutes until well combined.
Basil Fried Rice Ingredients:
3 cups of basmati rice (washed and soaked for 15 minutes)
2 red chillies, finely chopped
6 medium-sized garlic cloves, finely chopped
2-inch ginger, finely chopped
50 grams basil leaves, roughly chopped
1 tablespoon soy sauce
Salt to taste (if needed)
3 bunches of spring onions, finely chopped (separate the bulbs and greens)
Method:
1. Cook the rice until it is almost done, then drain and set aside.
2. In a hot pan, sauté the finely chopped garlic, ginger, and chillies in oil. Add the chopped spring onion bulbs and stir-fry lightly.
3. Toss in half of the chopped basil leaves and stir fry briefly. Add the soy sauce and cooked rice, mixing well.
4. Adjust salt if necessary, then stir in the spring onion greens and the remaining basil leaves before serving.
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