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A creamy, salty and spicy Thai curry infused with the lots of interesting herbal flavours, and enhanced with the great taste and crunchy texture of morning glory. If you like curries, you are sure to love this recipe. So put away that takeaway menu, and make this curry instead – its tastier, cheaper, and healthier!
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Special Cooking Equipment Used
Step 1: First we need to prepare the curry paste. Add the fresh and the dry chills to your mortar and pestle along with 1 teaspoon of salt, and crush until the chillies are flattened.
Step 2: Add the 3 slices of galangal, 1 tbsp of coriander stalks, and 10 balls of pepper to the mortar and pestle and crush until everything is broken up
Step 3: Add the 3 chopped shallots and the 5 cloves of garlic to the mortar and pestle, and crush. Keep crushing until you are left with a thick paste like mixture.
Step 4: Open your can of coconut milk, and scoop the thick creamy part from the top of the can into a saucepan, on a medium heat. (Leave the runnier part of the coconut milk for later) Stir until the cream has melted.
Step 5: Now add the curry paste that we made in our mortar and pestle earlier, and mix with the coconut cream in the saucepan.
Step 6: Now add the pork loins (make sure you have sliced them up) and stir regularly until the pork has cooked.
Step 7: Add the rest of the coconut milk to the saucepan, and turn the heat up to high. Keep stirring until the curry begins to boil, then add the 2 tbsp of fish sauce, 4 teaspoons of sugar, 2 tbsp of lime juice, and mix everything together.
Step 8: When everything has been mixed thoroughly, add the 200g chopped morning glory, and tear up the lime leaves by hand and sprinkle on. Cook and stir for a further 2 to 3 minutes and serve with jasmine rice. Garnish with chilli and coriander as desired.
As always, give the recipe a try and let us know what you think! What is your favourite curry? Let us know in the comments below!
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