Peanut and pork curry

Name: Peanut and pork curry
Cook time: 1 h 30 min
Cuisine: Thai
Ingredients: 3 cloves garlic, chopped; 5cm piece fresh ginger, peeled and chopped; 2 tbsp roasted peanuts; 1 tsp blachan or shrimp paste (available from Asian stores; optional); 1 tbsp ground coriander seeds; 2 tsp ground cumin seeds; ½ tsp ground turmeric; ½ tsp chilli flakes; 2 tbsp peanut or canola oil

Fiona Smith

September 9, 2020

Time:1-2 hours

This South-East Asian curry is packed with peanuts and flavoured with a little pork. Pork slices, even free range, are inexpensive, but you can substitute any cheap cut, with some fat on preferably. I have given a recipe for a simple, fresh curry paste, but you can substitute 4 tablespoons of a favourite bought Thai curry paste. If making the paste, boil and roast the peanuts for the whole recipe and use 2 tablespoons of these for the paste. You can do this up to three days ahead and keep them in an airtight container. Boiling the peanuts helps them cook slowly and evenly, resulting in a full roasted flavour. This recipe can be made a day in advance to the point before you add the vegetables and peanuts - just reheat the pork before adding the remaining ingredients.

Ingredients

For the peanut curry paste

3 cloves garlic, chopped
5cm piece fresh ginger, peeled and chopped
2 tbsp roasted peanuts
1 tsp blachan or shrimp paste (available from Asian stores; optional)
1 tbsp ground coriander seeds
2 tsp ground cumin seeds
½ tsp ground turmeric
½ tsp chilli flakes
2 tbsp peanut or canola oil

For the pork curry

250g raw peanuts
1 tbsp peanut or canola oil
5 tbsp peanut curry paste
2 onions, finely sliced
500g pork slices from the belly
¼ cup rock sugar (or raw sugar), crushed
1 litre vegetable stock
1 short cucumber, peeled and seeded
2 carrots, peeled
2 large red chillies, finely sliced
3 makrut lime leaves, very finely sliced
3 tbsp fish sauce
1 tbsp lime juice or rice vinegar
150ml coconut cream
½ cup Thai basil leaves
steamed rice to serve

Method

For the peanut curry paste
Place all the ingredients in a blender with a little water and blend to a fine paste. Remove and set aside.
For the pork curry
Preheat the oven to 150C. Place the peanuts in a saucepan and cover with plenty of water. Bring to the boil and boil for 5 minutes. Drain well.
Spread the peanuts in an even layer on a baking tray. Pick off and discard any loose skins then bake for 20-25 minutes, stirring occasionally, until the nuts are just smelling toasted. Set aside.
Heat the oil in a large heavy-based casserole over a medium heat. Add the curry paste and onions, and sauté for 5 minutes. Push the paste and onions to the side and add the pork. Cook for a few minutes on each side to lightly brown. Add the sugar and vegetable stock, bring to a simmer then lower to a very low simmer. Cover and cook for 1½ hours.
Remove the pork, slice, discarding any bones and excess fat, and return to the liquid and bring to the boil.
Cut the cucumber into 2cm cubes and the carrots in half lengthwise then slice diagonally.
Uncover the pork and stir in the cucumber, carrots, chillies, lime leaves and reserved peanuts. Cook for 10 minutes, stirring occasionally. Stir in the fish sauce, lime or vinegar and coconut cream and heat until hot, but not boiling.
Serve with steamed rice and garnish with Thai basil leaves.