Thai Green Pork Curry

Serves 4

Ingredients

675g (1 1/2 lb) lean leg of pork, weighed after stage 1

3 tablespoons sunflower or soya oil

1 teaspoon garlic, finely chopped

1 teaspoon coriander roots (optional), finely chopped

1 tablespoon finely chopped galangale or ginger

2 teaspoons factory-bottled Thai Green Curry Paste

400ml (14 floz) tinned thick coconut milk

1 stalk lemon grass, finely chopped

2 or 3 fresh lime leaves, shredded

1 teaspoon Thai (nam pla) fish sauce (optional)

3 to 4 tablespoons sweet basil leaves, very finely chopped

1 teaspoon coriander leaves, very finely chopped

4 to 6 spring onions, leaves and bulbs, chopped

2 tablespoons chopped green bell pepper

85g (3 oz) frozen garden peas, thawed or cooked pea aubergines

Garnish

whole fresh lime leaves

and/ or some snipped basil leaves

Method

Cut the pork into strips about 1 cm x 2 cm x 30 mm (1/2 inch x 1 1/2 inch x 1/4 inch), discarding any unwanted matter.

Heat the oil in the wok. Add the garlic, coriander and green curry paste, and stir-fry for about one minute.

Add the coconut milk, lemon grass, and lime leaf and simmer for about 2 minutes stirring occasionally. The coconut may look as though it is curding - but it cannot do this so don’t worry.

Add the pork and cook for 15 minutes, stirring for time to time.

In the unlikely event it thickens up too much, add water as required.

Add the fish sauce and the remaining ingredients. Continue to cook for about 5 more minutes. Test that the pork is fully cooked by cutting one piece in half which must be an even colour right through.

Then garnish and serve.