I’ve tried every type of Thai curry in the last month. This is a delicious yellow one. It’s not as spicy as the red and green variety and is enhanced with tangy pineapple at the end. If you’re English and a bit scared of adding fruit to savoury dishes, I urge you not to ignore the recipe. I was a little wary, but it really makes the difference. Live a little.
For The Paste:
3 tablespoons fish sauce
2 stalks of fresh lemongrass white parts only (reserve the remaining stalks)
2 medium shallots, thinly sliced
2 garlic cloves (chopped)
2 teaspoons fresh ginger (chopped)
1 tablespoon sugar
1 medium onion (sliced)
1 teaspoon turmeric powder
20 coriander roots & stems
1 kaffir lime leaf
1/2 teaspoon cayenne pepper
2 small thai red chillies with seeds (chopped)
1 teaspoon salt
1 teaspoon freshly gound black pepper
600g pork steaks (cut into thin strips)
1 x 200g can pineapple segments (drained and rinsed)
100g Asian baby corn
1/3 cup unsalted peanuts
* To make the Thai curry powder:
In a food processor or with a hand blender or indeed a pestle & mortar, blend all the paste ingredients together to form a smooth paste. Set aside.
Heat a wok with the oil and when hot, fry the paste with 1/2 of the coconut milk for 4-5 minutes. Some of the oil may separate. This is fine! Add the remaining coconut milk and 1/2 cup of water. Bring to the boil reduce the heat and simmer gently for 10-15 minutes. Add the pork and cook for 5-10 minutes more. Add the baby corn and the pineapple cook for a further 2 minutes then remove from the heat. Adjust seasoning before serving.
Serve with plain boiled rice. Sprinkle over some peanuts and more fresh coriander.