This is one of my all time favourite Thai curries. Minced pork marries so well with the spiciness of this dish. It’s a curry that packs a slow growing warmth, where the spice is present, but not overwhelming. It’s very fragrant and one of the nicest curries you’re likely to taste!
For the paste:
1 lemon grass stalk (white part only, finely chopped)
1 large shallot (finely chopped)
4 red birds eye chillies (finely chopped)
1 coriander root and stalk (finely chopped)
4 cloves garlic (finely chopped)
1 teaspoon fresh galangal (finely chopped)
1 teaspoon fresh turmeric (finely chopped) or 1/2 teaspoon powdered
pinch white pepper
3 slices lime zest (finely chopped)
2 lime leaves (finely sliced)
1 level teaspoon shrimp paste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
For the curry:
4 tablespoons peanut oil
500g pork mince
400ml coconut milk
2 fresh red birds eye chillies (thinly sliced) (optional)
3 tablespoons fish sauce
1/2 lime (juice of)
1 tablespoon fresh coriander (roughly chopped)
To make the paste, grind everything together in a pestle & mortar until a fine paste is achieved. Set aside. You can also use a hand blender or food processor (just add a little coconut milk to loosen the mix slightly).
Heat a wok with the oil until hot. Add the paste and fry for 1 minute until fragrant. Add the pork mince in 3 batches to avoid it stewing – stirring well for about 3-4 minutes. Pour in the coconut milk and 125ml water. Stir in the fish sauce and chillies (if using) then bring to a boil. Reduce the heat and simmer for 25 minutes partially covered. Remove from the heat and stir in the lime juice. Sprinkle with coriander and serve.
Serve with plenty of fluffy jasmine rice to soak up all the delicious sauce.