Ingredients
- For the peanut curry paste
- 3 cloves garlic, chopped
- 5cm piece fresh ginger, peeled and chopped
- 2 tablespoons roasted peanuts
- 1 teaspoon blachan or shrimp paste (available from Asian stores; optional)
- 1 tablespoon ground coriander seeds
- 2 teaspoons ground cumin seeds
- 1?2 teaspoon ground turmeric
- 1?2 teaspoon chilli flakes
- 2 tablespoons peanut or canola oil
- For the pork curry
- 250g raw peanuts
- 1 tablespoon peanut or canola oil
- 5 tablespoons peanut curry paste
- 2 onions, finely sliced
- 500g pork slices from the belly
- 1?4 cup rock sugar (or raw sugar), crushed
- 1 litre vegetable stock
- 1 short cucumber, peeled and seeded
- 2 carrots, peeled
- 2 large red chillies, finely sliced
- 3 kaffir lime leaves, very finely sliced
- 3 tablespoons fish sauce
- 1 tablespoon lime juice or rice vinegar
- 150ml coconut cream
- 1?2 cup Thai basil leaves
- steamed rice to serve
Method
For the peanut curry paste
Place all the ingredients in a blender with a little water and blend to a fine paste. Remove and set aside.
For the pork curry
Preheat the oven to 150°C. Place the peanuts in a saucepan and cover with plenty of water. Bring to the boil and boil for 5 minutes. Drain well.
Spread the peanuts in an even layer on a baking tray. Pick off and discard any loose skins then bake for 20-25 minutes, stirring occasionally, until
the nuts are just smelling toasted. Set aside.
Heat the oil in a large heavy-based casserole over a medium heat. Add the curry paste and onions, and sauté for 5 minutes. Push the paste and onions to the side and add the pork. Cook for a few minutes on each side to lightly brown. Add the sugar and vegetable stock, bring to a simmer then lower to a very low simmer. Cover and cook for 11?2 hours.
Remove the pork, slice, discarding any bones and excess fat, and return to the liquid and bring to the boil.
Cut the cucumber into 2cm cubes and the carrots in half lengthwise then slice diagonally.
Uncover the pork and stir in the cucumber, carrots, chillies, kaffir lime leaves and reserved peanuts. Cook for 10 minutes, stirring occasionally. Stir in the fish sauce, lime or vinegar and coconut cream and heat until hot, but not boiling.
Serve with steamed rice and garnish with Thai basil leaves.
You can also find hundreds of recipes from Cuisine, the World's Best Food Magazine, on http://www.cuisine.co.nz/
