Chiang Mai pork curry

Name: Chiang Mai pork curry
Cuisine: Thai
Ingredients: 2 garlic cloves, peeled and finely chopped; 2 tablespoons Chiang Mai Curry Paste; 4 red shallots, peeled and quartered; 5 cm/2 inch piece fresh root ginger, peeled and shredded; 500 g/1 lb 2 oz pork belly, cut into bite-sized cubes; 2 tablespoons Demerara or palm sugar; 2 tablespoons Thai fish sauce (nam pla); vegetable oil, for frying; 2 tablespoons Demerara or palm sugar; 500 ml/17 fl oz water; 3 tablespoons unsalted roasted peanuts, chopped; 2 tablespoons Thai fish sauce (nam pla); 3 tablespoons tamarind paste

Preparation info

Difficulty
Medium

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

500 g/1 lb 2 oz pork belly, cut into bite-sized cubes
2

Asia
Thailand
Chiang Mai
Main course
Gluten-free

Method

Blanch the cubes of pork in boiling water for 1 minute, then drain and dry them.
Heat some oil in a wok or heavy-based saucepan and stir-fry the garlic for 1 minute, or until turning golden.
Add the curry paste and stir-fry for a couple of minutes until it releases its fragrance.
Add the pork, shallots, ginger and peanuts and stir to mix well,