This is a dead simple curry that can be thrown together very quickly.
3 lemongrass stalks, bruised using a heavy saucepan, outer and top stalks removed, and white part finely chopped
1 small knob ginger, peeled and coarsely chopped
1 brown onion, roughly chopped
3 garlic cloves
30ml vegetable oil
3 tbsp curry powder (such as Keen's)
1 tsp chilli powder
1 tbsp fish sauce
800g pork shoulder, cut into 2cm cubes
1 tsp sea salt black pepper, freshly ground
250ml coconut milk
4 desiree potatoes, peeled, quartered and steamed until tender
1 lime, cut into wedges
Thai basil leaves
1. In a food processor, blend the lemongrass for about 3 minutes, scraping down the bowl from time to time, until it is a fine, fluffy mass. Add the ginger and pulse to chop finely. Add the onion and garlic and process until the mixture forms a paste.
2. In a large saucepan, heat the oil over medium-low heat. Add the lemongrass paste and sauté until fragrant, about 2 minutes. Add the curry powder, chilli powder and fish sauce and continue to sauté until fragrant, about 1 minute.
3. Add pork, salt, pepper and coconut milk. The liquid should cover the pork; if not, add water as needed. Bring to a simmer over medium heat, cover and cook gently for 50 minutes.
4. Remove the lid and cook for a further 15 minutes.
5. Add the potato and simmer until heated through.
6. Taste and adjust seasoning if needed. To serve, place steamed rice in 4 bowls, divide the curry among them, and add a lime wedge and fresh Thai basil leaves.
This is a dead simple curry that can be thrown together very quickly. Gentle simmering is the key to the meat staying moist and tender. If you prefer, or if time is tight, you can easily make this with chicken thighs and it will only take about 40 minutes to cook. For a sweeter taste, replace the potato with sweet potato or pumpkin.
A really awesome thing to do with any leftover curry is to pile it between bread and whack it into a jaffle maker or toasted sandwich press. Just don't burn your mouth as you devour it!