Vietnamese pork curry
Mild curry powder is available from Vietnamese or Asian grocers if you can't get it at the supermarket. Sawleaf is a herb with serrated leaves about 5 cm (2 inches) long. It tastes similar to coriander (cilantro), so if you are unable to find it, you can use coriander instead.
Ingredients
3 tablespoons peanut oil
1 large onion, cut into slices from top to bottom
3 garlic cloves, crushed
2 cm (¾ inch) piece galangal, grated
2 small red chillies, finely chopped
1 stem lemon grass, finely chopped
3 tablespoons mild curry powder
1 kg (2 lb 4 oz) pork shoulder, cut into cubes
400 ml (14 fl oz) tin coconut milk
1 tablespoon lime juice
450 g (1 lb) taro or white sweet potato, peeled and cut into 3 cm (1¼ inch) cubes
40 g (1½ oz/¼ cup) toasted unsalted peanuts, chopped
1 small handful Vietnamese mint leaves, torn
1 small handful sawleaf (sawtooth) herb leaves, torn
Method
Step 1
Heat the oil in a large wok over high heat, add the onion slices and stir-fry for 3–4 minutes, or until soft and the edges have browned. Add the garlic, galangal, chilli and lemon grass and cook for 1–2 minutes.
Step 2
Add the curry powder and pork and cook, stirring, for 3–4 minutes, or until the pork loses its pink colour. Stir in the coconut milk and simmer gently, uncovered, for about 45 minutes. Stir the curry occasionally and make sure the liquid doesn't evaporate too quickly.
Step 3
Add the lime juice and taro and cook for a further 30 minutes. To serve, scatter the chopped peanuts over the curry and pile the mint leaves and sawleaf on top.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
