Jungle Curry of Pork

Photo by clayirving/flickr

Serves 6.


750 g/1 1/2 lb pork
2 tablespoons oil
4 tablespoons Thai green curry paste
2 tablespoons green peppercorns,
fresh or brined
10 small whole bird's eye chillies
2 tablespoons fine strips of krachai,
fresh or brined
375 ml/12 fl oz/11/2 cups coconut milk
2 tablespoons fish sauce
1 tablespoon palm sugar
6 kaffir lime leaves
fresh basil leaves


Cut the pork into large dice. Heat the oil and on low heat fry the curry paste, stirring, until it is fragrant and the oil shines on the surface.

Add pork and stir until coated with the paste. Add green peppercorns, chillies, krachai, coconut milk, fish sauce, palm sugar and lime leaves.

Bring to simmering point and cook on low heat until pork is tender, adding a little water if necessary from time to time. Scatter the basil leaves over and serve with steamed rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)