Pork Jungle Curry – Kaeng Paa Moo
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
- 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.
- Add SHASHEMANE JUNGLE CURRY PASTE. Cook, stirring, for 30 secs until fragrant.
- Add Stock, Lime leaves and Peppercorns. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30 mins.
- Add Carrots and Capsicum. Cook for 20 mins until Pork and Carrots are tender. Stir through 3/4 of chopped Coriander and sliced Chilli.
- Top with remaining Coriander and drizzle with Lime juice. Serve with steamed Rice.