Green pork curry

By admin
22 May 2014

When temperatures drop, we crave hearty meals. Here’s a green curry pork shank cooked to bring out that hearty but fresh flavour.

Serves: 4 - 6 Preparation time: 15 min Cooking time: 2 hrs 45 min

30 ml (2 T) coriander seeds

5 ml (1 t) cumin seeds

5 ml (1 t) whole peppercorns

3 green chillies

3 spring onions

5 garlic cloves, chopped

handful coriander, chopped

5 cm ginger, grated

30 ml (2 T) fish sauce

45 ml (3 T) olive oil

400 g coconut milk

10 ml (2 t) brown sugar

1 stalk lemongrass, bruised

4 pork shanks

salt

15 ml (1 T) green curry paste

½ cabbage and micro herbs, to serve

1. Heat a pan over medium heat and add coriander, cumin and peppercorns and toast for 2 minutes or until fragrant. Place in a blender and grind. Add chilli, spring onion, garlic, coriander, ginger, fish sauce and oil. Grind until smooth.

2. In a bowl mix the chilli paste with coconut milk, sugar and lemongrass.

3. Rub the pork shanks with salt and place in a large oiled pot over high heat. Cook, turning the shank until well browned all over.

4. Reduce heat, add green curry paste, cook for 2 minutes then add the coconut milk mixture and about 500 ml (2 c) water to cover the pork shanks. Simmer for 2 hours or until shanks are tender. Remove lid from pot and stir in cabbage and herbs. Cook for 30 minutes and serve.

-Hope Malau

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