Kaeng Hung Leh – Thai Pork Curry

Place the curry paste, curry powder and dark soy sauce in a bowl and mix together. Cut the pork into bite size pieces and add to the mixture and combine. Cover and marinade for 30 minutes.

To cook, heat the oil in a large pan, add the ginger and garlic and stir through, cook for 1 minute. Add the pork and stir through, continue cooking until it loses that raw look. Add enough stock or water to cover the meat. Bring to the boil and then reduce to a simmer. Stir in the tamarind, sugar and fish sauce. Cook for 1 hour, a little more if needed. Finish with the ginger and basil leaves

Serves 6

Ingredients

  • 1 tablespoon red Thai curry paste
  • ½ tablespoon medium spiced curry powder
  • 1Kg pork- shoulder is good for long, slow cooking – loin chops for quicker curry
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Sunflower oil
  • 6 cloves garlic, pasted with sea salt
  • 1 walnut sized piece of ginger, flattened and finely chopped
  • 600ml chicken stock or water- you may need more
  • 3 teaspoons tamarind paste
  • 1 teaspoon soft brown sugar
  • 1 tablespoon fish sauce

To finish

  • 3 slices of ginger, julienned
  • A few basil leaves