Taple curry (Gaeng Te Pho)
| 80g | Pork belly |
| 1 Cup | Coconut cream |
| 70g | Thai ‘morning glory’ (use bok choy if unavailable) |
| 2-3 | Kaffir Lime leaves, deboned and whole |
| 2 Tab | Tamarind paste |
| 1 Cup | Chicken stock |
| ½ Tab | Palm sugar |
| 1 Tab | Fish Sauce |
| ½ | Kaffir lime juice |
| Curry Paste (same as Shoe Shi) | |
| 4 | Cloves Garlic, Finely chopped |
| 1 Tsp | Galangal ginger, Finely chopped |
| 2 Tab | Dried chillies (rehydrated) , Finely chopped |
| ¼ | Red onion, Finely chopped |
| 1 | Slice kaffir lime skin, Finely chopped |
| 1 Tsp | White pepper corn |
| 2 | Lemon grass stalks, Finely chopped |
| 1 Tsp | Salt |
- Make the curry paste first. Put the white pepper corns in a mortar and pound until they are a fine powder
- Add the dried chillies and the salt and pound until there aren’t any large pieces of chilli remaining (quite some time. Chop finely to reduce the time)
- Add onion, kaffir lime skin (from curry paste section), garlic, ginger and garlic. Pound away until the lot is completely combined and no large pieces are obvious. Once finished put to one side
- In a heavy bottomed pot off the heat add coconut cream, chicken stock and 2 tab of curry paste (from mortar). Heat on a medium heat until the mix starts boiling
- Add pork and kaffir lime leaves. Allow the pot to return to the boil
- Add tamarind paste, fish sauce and palm sugar. Heat until the sugar is dissolved. Taste and adjust
- If you are using Thai morning glory quickly add these now and quickly add juice from ½ kaffir lime. Taste once more and adjust if necessary and take off the heat
- If you are using bok choy add the kaffir lime, taste and adjust and then turn off heat and add bok choy.
- If you have kept the Kaffir lime you can use this as a garnish (as in the photo)