Not quite spaghetti and meat balls
This curry has been used in Jim Thompson’s house restaurant as a special by Chef for over 6 years. It was a best seller. It really is something you have to try, there is a good reason you charge 240b (little less that $10 but here it’s expensive) for it. This can be used on spaghetti or on it’s own. It’s really very special.
| Paste | |
| 20g | Dried red spur chillies, rehydrated by soaking in salt water and draining, finely chopped |
| 10g | Red onion, finely chopped |
| 15g | Garlic, finely chopped |
| 1 | Coriander root |
| 6g | Galangal ginger, finely chopped |
| 1/4 | Northern Style Fermented Soybeans Cakes (Tua Nao ; ถั่วเน่า), roasted on open flame until brown crust is formed |
| 1 Tsp | Salt |
| Preparation (1 serve) | |
| 1 1/2 Tab | Paste |
| 100g | Minced pork |
| 2 Tab | Vegetable oil |
| 1 Cup | Chicken stock |
| 1 Tab | Palm sugar |
| 1 Tab | Tamarind juice |
| 70g | Small green tomatoes (quite sour), cut in 1/2 |
| 50g | Italian tomatoes, quarters, sweet and juicy |
- Make the paste by pounding in a dried chillies and salt until it makes a paste
- Add coriander root, garlic, onion, galangal and pound to a paste. Put to one side
- On a high heat put oil in a wok
- Add paste to the wok and keep moving until the oil changes colour
- Turn the heat to medium and add pork. Cook until pork is just cooked by massaging into the pork with spatula (a little pink is okay)
- Add tomatoes and stock. Cook until the tomatoes until their juice rises to the top. Add more stock if the mix dries out
- Add sugar and tamarind juice. Taste and adjust. Add more stock if required