Morning Glory Thai Curry With Pork Recipe

• 1 teaspoon shrimp paste
  
• 1 tbsp coriander stalks
• black whole pepper (10 balls)
• 3 shallots chopped
• 2 sticks of lemongrass chopped
• 5 cloves of garlic
• 3 slices of galangal (thinly sliced)
• 1 teaspoon of salt
• 10 dry chillies
• 5 fresh chillies (depending on how spicy you want it, 5 will be spicy)
• 300g pork loin chops
• 200g morning glory chopped into 1 inch long pieces
• 2 tbsp fish sauce
  
• 5 kaffir lime leaves
  
• 2 tbsp lime juice
  
• 4 teaspoons of sugar
• 1 can of coconut milk
  

Special Cooking Equipment Used

• mortar and pestle
  
• saucepan
  

Cooking instructions

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.