This incredible curry is a flavour explosion!
First make the curry paste. Combine the lemongrass, shredded lime leaves, chillies, ginger, garlic, cinnamon and coriander with a good pinch of salt and a generous grinding of pepper in a small food processor. Blitz to a smooth paste, then add the oil to loosen slightly.
Heat a glug of oil in a heavy-based pan over a medium heat and brown the pork neck (you may have to do this in batches, depending on the size of your pan) for about 5 minutes until coloured all over. Remove and set to one side. Add a little more oil to the pan, then add the onion and cook for 3–4 minutes until tender and beginning to colour on the edges.
Add the curry paste, stirring it around until aromatic and well mixed into the onions. Return the pork to the pan, stir to coat in the curry paste, then add the coconut milk. Stir thoroughly, scraping up any bits stuck to the bottom of the pan.
Add the chicken stock, mixing well, then stir in the sugar, whole lime leaves, soy sauce and fish sauce. Taste and adjust the flavours as necessary, adding more soy and/or fish sauce along with salt and pepper if needed. Bring to the boil then simmer gently for 1 hour, stirring occasionally until the sauce is thick and flavourful and the pork tender.
Meanwhile, mix together the salsa ingredients and season to taste. Serve the curry with rice topped with the mango salsa.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week