Friday, 1 June 2012
Jungle Curry with Pork, Sweet Potato and Snake Bean
Coconuts don't grow in the jungle, hence a jungle curry is made without coconut milk, unlike most other Thai curries. Water replaces the coconut milk, resulting in a far fierier, broth-like curry. I was hesitant about trying it, because really like using coconut milk as a curry ingredient. However, I was glad I made it, the flavours are really intense, and the meat and vegetables components seem to stand out more in a coconut-free base.
Wild boar would be better than pork in this recipe, so if you can get your hands on it, try it. You can use any meat, or make it vegetarian. Just remember to add the ingredients that need the longest cooking time first.
2 tbsp oil, such as groundnut
4-5 tbsps jungle curry paste
2 medium sweet potatoes, peeled and cut into cubes
300g pork tenderloin, cut into small chunks
snake beans, a good handful, cut into approx 3cm lengths
juice of one lime
handful Thai holy basil leaves
In a heavy bottomed saucepan, heat the oil. Add the curry paste, and fry it in the oil, until the paste begins to separate from the oil. Add the sweet potatoes, and stir to coat in the paste. Add the water, and cover the pan with a lid. Simmer until the potato is tender. Add the pork and the beans, and cook with the lid off for a few minutes until the pork is cooked through. Turn off the heat, and season with lime juice, palm sugar and fish sauce to get a good balance of heat, sour, sweet and salt.
Stir in the holy basil, and serve over steamed jasmine rice