Cambodian Pork and Lemongrass Curry

Cambodian Pork and Lemongrass Curry

Recipe only

This curry is of Cambodian origin, a country whose cuisine uses some of the flavors from two of its neighbors, Thailand and Vietnam, but is somewhat  similar and more refined.
A close relative of ginger, galangal is an important ingredient in the foods of Southeast Asia and is commonly called for in recipes. The flavor is stronger and more intense than that of ginger, so use it sparingly or to your liking.


INGREDIENTS

3- 10 cm stalks of fresh lemongrass, white part only, bruised and chopped finely
4 garlic cloves, quartered
4 cm piece fresh galangal, peeled, sliced thinly
1 teaspoon ground turmeric
2 fresh jalapeno chilies, quartered
1/2 cup (125 ml) water
1/4 cup (60 ml) peanut oil
1/2 teaspoon shrimp paste
2 400 ml cans coconut milk
3 fresh kaffir lime leaves, torn
1 kg pork fillet, cut into 1 cm slices
2 tablespoons fresh lime juice


METHOD

1. Blend or process lemongrass, garlic, galangal, and chili with the water until mixture forms a paste.

2. Heat 1 tablespoon of the oil in a large saucepan; cook lemongrass paste and shrimp paste, stirringg for about 1 minute or until fragrant. Add coconut milk and lime leaves, simmer, uncovered for about 30 minutes or until sauce thickens slightly.

3. Meanwhile, heat remaining oil in a large frying pan. Cook pork in batches, until browned (remember fillet does not take long to cook). Add pork and juice to the curry sauce; simmer, uncovered for about 2 minutes or until pork is ready. Serve with streamed jasmine rice and Thai basil