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Ingredients
2 Tablespoons curry powder
2 Tablespoons fish sauce
1/3 cup ginger root, cut into thin strips
1 Tablespoons sugar
1/4 cup cooking oil 2 pounds Pork shoulder, cut into large chunks
2 Tablespoons black soy sauce
1/2 cup pickled garlic
1/4 cup tamarind juice
2 1/3 cups water
Curry paste
3 Tablespoons shallot, chopped
1 teaspoon salt
2 l/2 Tablespoons lemon grass, chopped
2 Tablespoons garlic
1 Tablespoons shrimp paste dried large hot peppers
To make curry paste, grind all ingredients together until smooth. Set aside
Mix the pork chunks with black soy sauce and curry powder. Set aside for 20 minutes.
Using saucepan or wok, add cooking oil and place over medium heat. Stir - fry curry paste for a minute, add pork. Stir 2-3 times.
Pour in water and bring to the boil. Cook for 5 minutes. Add ginger root, garlic, fish sauce, sugar and tamarind juice, a minute Stir 2-3 times. Cover. Simmer for l0-15 minutes, Remove from heat.
2 Tablespoons curry powder
2 Tablespoons fish sauce
1/3 cup ginger root, cut into thin strips
1 Tablespoons sugar
1/4 cup cooking oil 2 pounds Pork shoulder, cut into large chunks
2 Tablespoons black soy sauce
1/2 cup pickled garlic
1/4 cup tamarind juice
2 1/3 cups water
Curry paste
3 Tablespoons shallot, chopped
1 teaspoon salt
2 l/2 Tablespoons lemon grass, chopped
2 Tablespoons garlic
1 Tablespoons shrimp paste dried large hot peppers
To make curry paste, grind all ingredients together until smooth. Set aside
Mix the pork chunks with black soy sauce and curry powder. Set aside for 20 minutes.
Using saucepan or wok, add cooking oil and place over medium heat. Stir - fry curry paste for a minute, add pork. Stir 2-3 times.
Pour in water and bring to the boil. Cook for 5 minutes. Add ginger root, garlic, fish sauce, sugar and tamarind juice, a minute Stir 2-3 times. Cover. Simmer for l0-15 minutes, Remove from heat.
