1.300 kg Boneless pork shoulder, medium diced
0.250 kg Onions, chopped
0.030 kg Garlic, crushed
0.150 kg Green Thai curry paste, to taste
1.250 lt Vegetable stock
0.008 kg Kaffir lime leaves
0.030 kg Tamarind puree
0.020 kg Palm sugar, to taste
0.200 kg Potatoes, diced and blanched
0.100 kg Bamboo shoots, sliced
0.150 kg Button mushrooms, sliced
0.020 kg Fresh coriander herbs, chopped
0.120 lt Fish sauce
0.250 lt Coconut cream (optional)
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Assemble all prepared ingredients and equipment
Heat deep pan, add oil and lightly brown
pork. Add onions, garlic, curry paste and
cook for a few minutes. Add hot stock,
Kaffir leaves, tamarind and palm sugar.
Bring to simmer and skim. Simmer for
about 60 minutes or until pork is tender.
Lightly thicken with a slurry and cook out.
Add potatoes in the last 5 minutes of cooking.
Add bamboo shoots, mushrooms, coriander,
fish sauce and coconut cream.
Correct consistency and seasoning.
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