PORK JUNGLE CURRY – KAENG PAA MOO

Ingredients

1 tbls Peanut oil
600gm Pork neck, cubed
120 gm Brown Onion, sliced
1 knob Ginger, peeled and finely sliced
1 Lemongrass stalk, trimmed, finely chopped
2 tbls Lemongrass crushed
½ cup SHASHEMANE JUNGLE CURRY PASTE
4 cups Chicken stock
4 Kaffir lime leaves, torn
2 tsp Green Peppercorns in brine, rinsed
6 Carrots, peeled , 4cm pieces
1 red Capsicum, 2cm cubes
1 bunch Coriander, chopped
2 red Birds Eye Chillies, sliced
1/2 fresh Lime juice
2 cups steamed Rice, to serve

Method

1. Heat oil in a large saucepan over high heat. Cook Pork, stirring, for 4 to 5 mins until browned. Add Onion, Galangal and Lemongrass. Cook, stirring, for 2 mins until onion is lightly browned.
2. Add SHASHEMANE JUNGLE CURRY PASTE. Cook, stirring, for 30 secs until fragrant.
3. Add Stock, Lime leaves and Peppercorns. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30 mins.
4. Add Carrots and Capsicum. Cook for 20 mins until Pork and Carrots are tender. Stir through 3/4 of chopped Coriander and sliced Chilli.
5. Top with remaining Coriander and drizzle with Lime juice. Serve with steamed Rice.