• 1 tablespoon sunflower oil
  • 1 onion, finely chopped
  • 1 teaspoon finely grated galangal or fresh root ginger
  • 3 tablespoons Thai red curry paste
  • 750 g (1½ lb) thick pork steaks, cut into bite-sized pieces
  • 750 ml (1¼ pints) chicken stock
  • 8 tablespoons finely chopped fresh coriander root and stem
  • 2 lemon grass stalks, bruised
  • 4 tablespoons tamarind paste
  • 1 tablespoon grated palm sugar
  • 6 lime leaves
  • small handful Thai basil leaves
  • fresh lime leaves (optional)

Heat the oil in a large, heavy-based casserole dish and fry the onion over a medium heat for 3–4 minutes. Add the galangal or ginger, curry paste and pork and stir-fry for 4–5 minutes.

Pour in the stock and add the chopped coriander, lemon grass, tamarind, palm sugar and lime leaves. Bring to the boil, remove from the heat, cover and cook in a preheated oven at 150°C (300°F), Gas Mark 2 for 2 hours or until the pork is tender.

Scatter over the basil leaves just before serving and garnish with lime leaves, if liked. Serve with steamed jasmine rice or Fragrant Coconut Rice (see page 206).

Like This? Try These
More on Food