Requires some asian-store-specific ingredients, and time to prepare the curry paste from scratch, but cooks relatively quickly and is delicious!
- 2 tbs peanut or sunflower oil
- 500g boneless pork belly, rind removed, cut into 3cm pieces
- 2 cups (500ml) coconut cream
- 2 tbs fish sauce
- 1/4 cup tamarind paste
- 2 cups (500ml) chicken stock
- 30g palm sugar, grated
- 3 kaffir lime leaves, very thinly sliced
- Kaffir lime juice or lime juice, to taste
- 200g (about 2 bunches) water spinach
- Serve with cooked white rice
- 8 dried long red chillies
- 2 small red chillies, chopped
- 150g galangal, thickly sliced
- 2 lemongrass stalks, chopped
- 3 Asian (red) eschalots, chopped
- 1 tsp shrimp paste (from Asian grocers)
- 1 bunch coriander roots, chopped
- 1 tsp white peppercorns
- Finely grated zest of 2 kaffir limes
- Soak dried chilli in water for 20 minutes, then drain.
- Add soaked chilli, small red chilies, and 1 tsp salt to a food processer, and pulse into a rough paste.
- Add remaining ingredients, and mix to a rough paste.
- Heat oil in a large saucepan over medium-high heat. Add pork and cook, turning, for 10 minutes or until browned and caramelised.
- Remove pork from pan, and set aside. Wipe the pan clean and return to low heat.
- Add 1 cup (250ml) coconut cream and half the curry paste (freeze and reserve remaining curry paste for another use) and cook for 10-15 minutes until cream appears curdled and separated.
- Return pork to pan and cook, stirring, for 10 minutes, then add fish sauce, tamarind, stock, sugar, lime leaves, and remaining 1 cup (250ml) of coconut cream. Add lime juice to taste.
- Cook for a further 25 minutes or until thickened and reduced.
- Meanwhile, blanch water spinach in a large saucepan for boiling , salted water for 30 seconds, or until tender. Drain.
- Divide the rice and curry among bowls and top with water spinach.
Preparation time: 45min
Cooking time: 45min