Roasted Southern Thai Curry of Pork, Three Peppers and Young Galangal
 
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This profoundly spicy, chestnut-colored pork curry radiates a pungent slow-burning heat from generous amounts of roasted black pepper, along with long peppers and naughty charred dry chili peppers. The curry’s aroma is concentrated even further by roasting the ingredients prior to pounding them - a process that shaves the high notes of the curry and provides a low-pitched intensity that lasts far beyond each bite.
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Recipe type: Main
Cuisine: Thai
Serves: 5
Ingredients
  • 400 gr Pork neck meat
  • Roasted Southern curry paste (see below)
  • 2 tablespoons Kapi (Fermented Shrimp Paste)
  • 1/2 cup Young galangal juliennes
  • 1/2 tablespoon Palm Sugar
  • 1 1/2 tablespoons Fish Sauce
  • 7 pcs Fresh peppercorns
  • 1/2 cup Kaffir lime leaves
  • Oil, Rice bran
  • 1-2 cups Water or pork stock
Roasted Southern Curry Paste
  • 1 tablespoon Black peppercorns, Roasted
  • 3 pcs Long Peppercorns, Roasted
  • 4 Dry long red chilies, Roasted
  • 7 Dry bird’s eye chilies, Roasted
  • 1 teaspoon salt
  • 1/2 cup Lemongrass, thinly sliced
  • 2 tablespoon Coriander root, thinly sliced
  • 1/3 cup Galangal, thinly sliced
  • 1/3 cup Garlic, thinly sliced
  • 6 cm Fresh turmeric root
Method
  1. Over low heat, roast black peppercorns and long pepper until fragrant.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  2. Roast the de-seeded long dry chilies until charred.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  3. Set aside the roasted ingredients.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  4. A visual overview of the curry paste ingredients.แกงเผ็ดลูกทุ่งภาคใต้ ; Southern Thai Curry of Pork, Three Peppers and Young Galangal
  5. Over low heat, roast all the curry ingredients except the kapi.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  6. A visual overview of the curry paste ingredients after roasting; pound all the ingredients, except the kapi, into a smooth paste.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  7. Add a bit of oil to a wok. Over medium heat, fry the curry paste until it is fragrant, and then add the kapi.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  8. Fry and mix kapi the with the curry paste.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  9. Add water gradually, mixing and cooking the curry until it has a thick consistency.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  10. Julienne the young galangal.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  11. Add the julienned young galangal to the curry.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  12. Cook until the young galangal releases its aroma.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  13. Add palm sugar.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  14. Add fish sauce.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  15. Add pork meat.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  16. Cook until the pork is fully cooked, then add green peppercorns.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  17. Mix and add hair-thin julienned kaffir lime leaves.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
  18. Serve with hot white rice.แกงเผ็ดลูกทุ่งภาคใต้ ; Three Peppers Roasted Southern Thai Curry of Pork and Young Galangal
Recipe by Thaifoodmaster at https://thaifoodmaster.com/thai_food_recipes/thai_curry_recipes/5888