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Roasted Southern Thai Curry of Pork, Three Peppers and Young Galangal
By Hanuman © Thaifoodmaster.com
Servings:
5
Private Notes:
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Ingredients
1x
2x
3x
400
g
pork neck meat (สันคอหมู)
2
tablespoons
fermented shrimp paste (kapi)(กะปิย่างไฟ)
Fermented Shrimp Paste
1/2
cup
young galangal (ข่าอ่อน)
1/2
tablespoon
palm sugar (น้ำตาลมะพร้าว)
1 1/2
tablespoons
fish sauce (น้ำปลา)
7
fresh peppercorns (พริกไทยอ่อน)
1/2
cup
kaffir lime leaves (ใบมะกรูด)
neutral tasting cooking oil (น้ำมันพืช)
Rice bran
1-2
cups
pork stock (น้ำสต๊อกหมู)
Roasted Southern Curry Paste
1
tablespoon
black peppercorns (พริกไทยดำ)
Roasted
2
pieces
Indian long pepper (dee bplee) (ดีปลี)
Roasted
4
dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
Roasted
7
dried Thai bird’s eye chili (phrik kee noo) (พริกขี้หนููแห้ง)
Roasted
1
teaspoon
sea salt (เกลือทะเล)
1/2
cup
lemongrass (ตะไคร้)
thinly sliced
2
tablespoon
coriander roots (รากผักชี)
thinly sliced
1/3
cup
galangal (ข่า)
thinly sliced
1/3
cup
Thai garlic (กระเทียมไทย)
thinly sliced
6
cm
fresh turmeric (ขมิ้นชัน)
Instructions
Over low heat, roast black peppercorns and long pepper until fragrant.
Roast the de-seeded long dry chilies until charred.
Set aside the roasted ingredients.
A visual overview of the curry paste ingredients.
Over low heat, roast all the curry ingredients except the kapi.
A visual overview of the curry paste ingredients after roasting; pound all the ingredients, except the kapi, into a smooth paste.
Add a bit of oil to a wok. Over medium heat, fry the curry paste until it is fragrant, and then add the
kapi
.
Fry and mix
kapi
the with the curry paste.
Add water gradually, mixing and cooking the curry until it has a thick consistency.
Julienne the young galangal.
Add the julienned young galangal to the curry.
Cook until the young galangal releases its aroma.
Add palm sugar.
Add fish sauce.
Add pork meat.
Cook until the pork is fully cooked, then add green peppercorns.
Mix and add hair-thin julienned kaffir lime leaves.
Serve with hot white rice.