One of my favourite Thai dishes is this deliciously flavourful curry. Pork mince could easily be relegated to quite a boring and cheap ingredient but when it’s incorporated into this spice laden sauce you would never dare call it boring. It’s spicy, but not ridiculous so if you dare add the 5 chillies then go for it.
For the Paste:
1 tablespoon fresh galangal (chopped)
1 teaspoon fresh ginger (chopped)
2 lime leaves (shredded)
1 lemon grass stalk (white only, chopped)
5 small, hot green chillies (seeds in, chopped)
1 coriander root
2 small shallots (chopped)
3 cloves garlic (chopped)
2 candle nuts
l teaspoon shrimp paste
¼ teaspoon sugar
¼ teaspoon white pepper
4 tablespoons peanut oil
700g pork mince
1 packed cup baby spinach
1 cup frozen peas
400ml coconut milk
1/2 cup coriander leaves (chopped)
1 lime (cut into wedges)
To make the paste:
In a pestle and mortar, pound the ingredients adding one-by-one until you have a smooth, green paste. Set aside.
Heat a wok with the oil over a medium/high temperature. Add the paste and stir fry for 2-3 minutes. Add ¼ of the coconut milk and simmer for 1 minute. Add the pork and stir-fry for 4 minutes until the mince is separated. Pour in the remaining coconut milk and 200ml water and bring to a boil then reduce the heat and simmer for 2 minutes. Add the spinach and peas and simmer for another 4 minutes. Remove from the heat and stir in the coriander. Serve immediately.
Serve over jasmine rice with plenty of lime to squeeze over.