Pork jungle curry
Up in the forests in the north of Thailand they make a spicy curry with wild boar, kaffir lime leaves, green peppercorns and galangal. Because there are no coconut palms in the forest, it is not thickened with coconut cream. Inspired by traditional jungle curries, this dish has an aromatic sauce surrounding juicy chunks of pork and is the perfect match for Spice Empire jasmine rice.
60ml peanut oil
600g pork scotch, cut into 2.5cm cubes
164146 Cornish sea salt flakes
40g galangal, finely chopped
1 large onion, finely sliced
50g Thai red curry paste
1L beef stock
20g 65033 Caterers' Choice caster sugar
20ml fish sauce
2 kaffir lime leaves, cut into chiffonnade
1 tablespoon green peppercorns in brine
250g pumpkin, cut into 2cm pieces
100g straw mushrooms, sliced
100g baby corn, sliced
100g bamboo, sliced
Thai basil leaves, to garnish
2 red chillies, finely sliced
170166 Spice Empire jasmine rice, to serve
Heat the oil in a large, heavy-based pot over high heat. Add the pork, season with a little salt and cook for 5 minutes, stirring frequently, to allow the pork to brown.
Reduce the heat to medium-high and add the galangal and onion. Cook for 2 minutes, stirring frequently or until the onions brown.
Add the curry paste and cook, stirring, for 30 seconds or so. Add the stock, sugar, fish sauce, lime leaves and peppercorns, stir. Once the liquid has come to a boil, reduce the heat to medium-low and simmer uncovered for 30 minutes.
Then add the pumpkin, mushrooms, corn and bamboo, stir, and cook for a further 20 minutes, or until the pumpkin is soft. Place in a serving bowl, garnish with Thai basil leaves and sliced chilli, which can be stirred through when served.
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