Pork Green Curry: Thai Style

Photograph of the recipe is shown at the middle of the article and it is taken by the author.

Ingredients:

½  cup (70g) coarsely chopped fresh ginger 

4 cloves garlic, quartered 

1 medium brown onion (300g) chopped coarsely 

1 teaspoon ground turmeric 

3 tablespoons green curry paste 

15 kaffir lime leaves, torn 

1kg pork fillet cut into 2cm cubes 

¼ cup peanut oil 

1 tablespoons tamarind concentrate 

1 ½ boiling water 

2 ½ tablespoons fish sauce 

2 teaspoons grated palm sugar 

Ingredients: 

1. Blend ginger, fresh garlic, onion, turmeric, curry paste and half of the lime leaves until mixture is almost smooth; combine in large bowl with pork. Toss to coat pork all over in marinade, cover; refrigerate at least 30 minutes.
2. Heat oil in large saucepan; cook pork mixture, stirring until slightly browned all over.
3. Meanwhile, blend tamarind with the water in small jug; stir in fish sauce. Then add mixture to pan; cook uncovered, about ten minutes or until pork is tender.
4. Add sugar; simmer stirring occasionally, about five minutes or until sauce thickens slightly.
5. Place curry in serving bowl; sprinkle with finely shredded remaining kaffir lime leaves.

 Tips on how to enjoy this scrumptiously delicious curry:  

-          Serve this curry with jasmine rice.

-          If fresh kaffir leaves is not available, you can use dried one.

-         There are two types of curry, one that is cook with coconut milk and the other water-based or stock-based.

-          Cook it a day ahead before serving it so that the flavors can develop fully.

-          If you want a creamier one use coconut milk instead of water.

-          Use a spoon to peel ginger, but if you are using young ginger peeling is not necessary.