This is a traditional and simple Thai Green Curry, using only fresh ingredients with no one flavour overwhelming the other - all co-exist harmoniously. This is a principal of Asian cooking.
Put the pork in a bowl along with the paste, fish sauce, palm sugar, peanuts, ginger, tamarind and curry powder.
Mix well and leave overnight (if possible).
Heat the vegetable oil in a wok and fry the pork until it colours well and the paste becomes fragrant.
Add enough water to cover and bring to the boil.
Simmer until the pork is tender.
You may need to add more water as you go.
Finish with a little more fresh ginger over the top.
Serve with steamed jasmine rice or glutinous white rice and a bowl of steamed Chinese greens.
Blend all ingredients together with a little vegetable oil
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