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Serves: 10 |
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Ingredients: |
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|
˝ cup |
curry paste (see Kang Kai recipe) |
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2 cups |
pork shoulder, thinly sliced |
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10 |
white shrimps, shelled & halved |
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10-15 |
dried shrimps, ground |
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˝ tbsp |
ginger, finely minced |
|
1 cup |
corn oil |
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20 |
string beans |
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4-5 |
Kaffir lime leaves |
|
1 tbsp |
ground paprika |
|
2 tbsp |
ground peanuts |
|
1-2 |
finger hot chili |
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3 tbsp |
palm sugar |
|
3 tsp |
fish sauce |
|
˝ tsp |
salt |
Method
1. Combine all marinade ingredients in a shallow baking dish. Coat the pork with the marinade, covered and refrigerated for at least 3 hours or overnight.
2. Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
3. Heat the corn oil in a medium-sized pot and sauté the curry paste until it turns deep red in colour and the aromas begin to release themselves (about 3 minutes).
4. Add the pork cubes to the curry paste and stir constantly. Gradually, add 3 cups of stock or water. Then add the fish sauce, palm sugar, chili, and ground paprika.
5. Cover the stew and simmer over low hear for 1 ˝ to 2 hours, or until the pork is tender. Add in the string beans and fresh shrimp and cook for a further 5 minutes.
6. Garnish with Kaffir leaves and ground peanuts and serve with steamed white rice.