Pork and pineapple curry

Pork and pineapple curry

Kaeng khua mu sapparot (Central)

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From
South East Asian Food

Kaeng khua is the red curry of the central plains which traditionally appeared only on special occasions such as the feasts accompanying temple ceremonies, ordination of monks and weddings. That it contains as much vegetable as meat reflects the farming lifestyle. ‘Khua’ refers to the roasting of the dry spices.

Ingredients

Quantity Ingredient
1 whole small fresh pineapple
or 1 large can crushed pineapple or pineapple pieces
2 cups thick coconut milk
2 cups thin coconut milk
250g pork shoulder, cut the thai way
1/2-1 cup water
1 chicken stock cube, (optional)
2 tablespoons fish sauce

Paste spices

Quantity Ingredient
1 tablespoon coriander seed
1/2 tablespoon cumin seed
6 large dried chillies, seeds intact, soaked in warm water for 30 minutes and then squeezed dry
1 stalk lemongrass, finely sliced
2 teaspoons kaffir lime skin, chopped
2 teaspoons shrimp paste
3 tablespoons garlic, sliced
4 tablespoons shallots, sliced

Method

  1. To make the spice paste, roast the coriander and cumin seed in a dry pan until they are brown and aromatic. Grind them to a powder in a mortar (or a spice grinder, transferring the powder to your mortar when finished). Add the chillies, lemongrass, lime skin, shrimp paste, garlic and finally the shallots, pounding each in turn until you have a fine paste.
  2. Peel the fresh pineapple, hold it in the palm of your left hand and shred it by slashing repeatedly with a knife through to the core on one side then cutting down lengthwise through the slashes. Turn the pineapple 45 degrees and repeat, turning twice more until the whole pineapple has been shredded.
  3. Alternatively, open the can of crushed pineapple and drain. Set the pineapple aside.
  4. Put 1 cup of thick and 1 cup of thin coconut milk into a saucepan and bring to the boil. Boil quite hard, stirring occasionally until it has evaporated considerably and the oil begins to float on top (about 10–15 minutes), then put in the curry paste and mix thoroughly. Turn the heat down and stir as the oil continues to come out until the spices smell cooked and aromatic. Add the meat and stir thoroughly. Then add a little of the water or stock, made from water with a chicken stock cube dissolved in it. Stir well and simmer until the meat is half cooked.
  5. Add the pineapple to the curry on the stove and then the rest of the thin coconut milk and the water. Allow to simmer without a lid until everything is well blended and reduced a bit, then stir in the fish sauce to taste (the curry should not be too sweet and the fish sauce should be sufficient to counteract this). Leave the curry simmering gently on the stove for about 1 hour or until the meat is tender, then add the remaining thick coconut milk, bring back to the boil and serve.
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