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 form...