Chiang Mai Pork Curry

Name: Chiang Mai Pork Curry
Ingredients: as needed Dried chilies (typical Asian supermarket variety); hot boiling amount for soaking chilies Water; as needed Chilies (chopped); as needed Lemongrass; as needed Galangal; as needed Asian red chili cards; as needed Garam masala; as needed Shrimp paste; as needed Salt; as needed Turmeric; generous chunks Pork belly (with layers of meat and fat); as needed for searing/sautéing Oil; as needed Finely sliced shallots; as needed Tamarind paste; as needed Palm sugar; as needed Sweet dark soy sauce; 1 cup Water; as needed (added at the end) Fish sauce; as needed Young ginger; as needed Pickled garlic; a little bit Pickled garlic juice

21 ingredients · 15 steps · from Marion Grasby

Ingredients

as needed Dried chilies (typical Asian supermarket variety)
hot boiling amount for soaking chilies Water
as needed Chilies (chopped)
as needed Lemongrass
as needed Galangal
as needed Asian red chili cards
as needed Garam masala
as needed Shrimp paste
as needed Salt
as needed Turmeric
generous chunks Pork belly (with layers of meat and fat)
as needed for searing/sautéing Oil
as needed Finely sliced shallots
as needed Tamarind paste
as needed Palm sugar
as needed Sweet dark soy sauce
1 cup Water
as needed (added at the end) Fish sauce
as needed Young ginger
as needed Pickled garlic
a little bit Pickled garlic juice

Watch the original video

Steps

Soak the dried chilies in hot boiling water for 15 minutes until soft, then squeeze them.
Chop up the softened chilies and place them into a small blender.
Add lemongrass, galangal (or ginger), Asian red chili cards, garam masala, shrimp paste, and salt to the blender.
Blend the mixture. If it doesn't blend properly, spoon in 2-3 tablespoons of the reserved chili water and blend again until you reach the desired texture and color.
Add turmeric at the last minute into a glass bowl (not the blender) to prevent discoloration.
Cut pork belly into fairly generous size chunks.
Heat up oil in a pan and add finely sliced shallots; stir until soft.
Stir in the curry paste and cook for one or two minutes to soften the raw aromatics.
Add the pork belly and sear it slightly.
Add tamarind paste, palm sugar, sweet dark soy sauce, and 1 cup of water.
Bring the mixture to a bubble, then reduce heat to Low. Cover with a lid and let the pork simmer for an hour or until tender.
Remove the lid from the curry.
Add fish sauce and young ginger (or slightly less if using older ginger).
Stir in pickled garlic and a little bit of pickled garlic juice.
Simmer for a couple of minutes, then garnish with coriander.

Recipe extracted by Foodle from “My Thai Dinner Party Guide | Marion's Kitchen” by Marion Grasby. Quantities follow the video and may be approximate — watch the original for technique.