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I could not go past the base for this amazing curry by Neil Perry but I have added in some variations that definitely take this curry to the next level...for me anyway. I hope Neil does not mind me tweaking.
Combine all paste ingredients in a mortar and pestle and grind until smooth or place all in a blender and whiz it until smooth
Put the pork in a bowl along with the paste, fish sauce, palm sugar, ginger, tamarind and curry powder. Mix well and leave for at least 2 hours
Heat the vegetable oil in heavy casserole and cook the pork until it colours well and the paste becomes fragrant
Add enough water to cover and bring to the boil
Simmer covered for a half hour then add coconut milk and stir through
Cover and simmer for another half hour then add fresh coconut and bamboo shoots
Cover and simmer again for another half hour
In the final 10 minutes remove lid and increase heat while constantly stirring to avoid catching.
When curry has thickened sprinkle in the kaffir lime leaves and gently stir through
Serve with steamed jasmine rice or flaky rotis
I used pork neck here as it has great flavour without the extra fat that shoulder pork has. This recipe would also work well with chicken and it would need only about 30 minutes simmer time. You can also increase the vegies in this recipe to give it more character. I suggest Asian stir fry veg like baby corn, snow peas, baby eggplants and brocolli would go great. Just put them in to the curry at the last few minutes so that they retain their crunch.
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