This spicy dish form Northern Thailand is also called Burmese curry. With its very distinctive taste, this curry has no equivalent in Thai cuisine. Give it a try and enjoy unique flavors.
Serves 2.
Curry paste:
5 dried cayenne peppers, stems and seeds removed
10 g lemongrass, chopped
10 g galangal, chopped
5 g garlic
10 g shallot
2 teaspoons Hungley curry powder (or Indian curry powder)
1 teaspoon shrimp paste
Rehydrate the peppers in hot water for about 5 minutes. Then drain and pound in a mortar. Gradually add the lemongrass, galangal, garlic, shallot, Hungley powder and finally the shrimp paste. Pound until smooth.
Curry sauce:
Curry paste prepared according to the above recipe
250 g pork tenderloin, sliced
300 ml chicken stock
½ tablespoon sugar
1 tablespoon tamarind juice
½ teaspoon salt
15 g ginger, cut into thin julienne strips
20 g pickled garlic
20 g peanuts, unsalted, dry roasted
Bring the stock to the boil. Add the pork, curry paste and seasoning (sugar, tamarind juice and salt) and cook on low heat, uncovered, for 10 minutes. Stir in the ginger and garlic and cook for 5 more minutes.
Taste to adjust seasoning. Transfer to a serving bowl and garnish with peanuts.
What is Hungley powder? It is a blend of spices, originally from Burma, sold in vintage-looking bags. If you don't have any, simply substitute Indian curry powder, the smell and taste are quite similar.
