For the curry paste
3 shallots — or 1 small red onion
1 fresh red chilli
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
4 cm fresh ginger — peeled and sliced
4 garlic cloves
4 stems lemon grass — chopped
2 limes — zest and juice
2 tbsp brown sugar
1/2 cup coconut oil — melted
For the curry
1.6 kg pork shoulder — cut in cubes
salt and black pepper
3 cup stock — pork or chicken
400 ml coconut cream
rice noodles — cooked
1 cucumber — cut into thin shards
handful fresh coriander
handful fresh basil
handful fresh mint
fresh red chilli — sliced
limes — cut into wedges
Place all the paste ingredients in a blender and blitz until smooth.
Season the meat well with salt and pepper.
Heat the oil in a heavy based ovenproof casserole and brown the meat in batches.
Return all the meat to the casserole and add the paste, continue frying until the paste smells really fragrant.
Add the stock and ½ a can of coconut cream. Season well with salt and pepper.
Braise in the oven at 160°C for 1 ½-2 hours until the meat is tender (you may have to add a little more water if the curry begins to look too dry).
Stir through the remaining coconut cream and cook for another minute or two to reheat.
Add noodles or rice to small bowls and spoon over the curry with a generous amount of sauce.
Serve bowls with a side of limes cucumber, fresh herbs and a scatter of chilli.
Cubed shoulder of pork is a great cut to use for this curry as well.
For a quick curry use pork stir-fry strips cooked with the paste, leave out the stock and make the sauce by only using the coconut cream
Article written by: Food24
Photo credit: Food24