⠀⠀⠀⠀⠀⠀⠀⠀⠀
To celebrate #nationalcurryweek I have made this amazing Thai inspired curry. Full of aromatic flavour, but with a gorgeous creamy finish, this has to be one of my favourite curries to date. I picked up my pork shoulder steaks for £3 which I thought was fantastic. This would also be amazing made with pigs cheeks. Who is going to give this a go? Remember to hit save...
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serves 4
INGREDIENTS
800g pork shoulder - I used the steaks
200g chestnut mushrooms - sliced
350g butternut squash - peeled and chopped
1 tablespoon peanut butter - I used crunchy
1 can coconut milk
1/2 can water
150g Green beans
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Paste
5 cloves garlic - peeled
6 shallots - peeled
1 thumb sized piece of ginger
1-2 red chillies - seeds removed
1 blade of lemongrass
Coriander stalks
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon palm sugar or honey
Juice of 2 limes
Water to loosen
⠀⠀⠀⠀⠀⠀⠀⠀⠀
METHOD
Start by colouring the pork steaks whole on each side, then set aside onto a plate.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Blitz the paste ingredients adding a little water to loosen if needed. Add the paste to the pan and gently bubble for a few minutes. Return the pork to the pan along with the squash and mushrooms. Now pour in the coconut milk and 1/2 can of water. Stir to combine and bring to a slow simmer. You can either simmer on a low heat for 2-3 hours (until tender) or place in an oven of 150 degrees for 4-5 hours. This recipe is perfect for a slow cooker. Remove from the oven and pull apart the steaks. Add the beans and cook for another 10 minutes.