Sauté onions and garlic with one packet massaman curry paste as you
would for an Indian curry. When the masala seems to be letting out its
aroma, add two small tetrapaks of coconut milk. (I use the Ayam brand, widely available in India but there are many local versions.) Stir and cook over low heat till the curry thickens. Now add half a mug of good quality chicken stock. As the curry simmers, add chunks of boiled potato and a fistful of unsalted peanuts.
Taste the curry to see when it is done (i.e. the thickness you want and no kachcha masala taste), adjust the seasoning. You may want to use Thai fish sauce, soya sauce, sugar, lemon or whatever. After you turn off the heat you can add aromatic leaves and cover. You can use kothmir/dhaniya, sweet basil, makroot leaves, etc. I usually don’t have them handy so I don’t bother, but it does improve the flavour.
Take a pork chop and cut into small pieces. Mix a paste of garlic, ground galangal (or ginger) and mashed lemongrass (you can use powder but fresh or bottled paste is better) and smear it over the pork pieces. Put aside for half an hour. In a very hot wok, add vegetable oil and wait till it is as hot as you can imagine. Throw in the pork and stir fry quickly for about two minutes or so, depending on how well done you want the meat to be. Remove from the pan, drain the oil. Taste. If it seems under-seasoned, drizzle with a little fish sauce or dark soya.
aroma, add two small tetrapaks of coconut milk. (I use the Ayam brand, widely available in India but there are many local versions.) Stir and cook over low heat till the curry thickens. Now add half a mug of good quality chicken stock. As the curry simmers, add chunks of boiled potato and a fistful of unsalted peanuts.
Taste the curry to see when it is done (i.e. the thickness you want and no kachcha masala taste), adjust the seasoning. You may want to use Thai fish sauce, soya sauce, sugar, lemon or whatever. After you turn off the heat you can add aromatic leaves and cover. You can use kothmir/dhaniya, sweet basil, makroot leaves, etc. I usually don’t have them handy so I don’t bother, but it does improve the flavour.
Take a pork chop and cut into small pieces. Mix a paste of garlic, ground galangal (or ginger) and mashed lemongrass (you can use powder but fresh or bottled paste is better) and smear it over the pork pieces. Put aside for half an hour. In a very hot wok, add vegetable oil and wait till it is as hot as you can imagine. Throw in the pork and stir fry quickly for about two minutes or so, depending on how well done you want the meat to be. Remove from the pan, drain the oil. Taste. If it seems under-seasoned, drizzle with a little fish sauce or dark soya.
Make brown rice as normal. Cut onions, tomatoes and cucumber to
make a Gujaratistyle kachumber, seasoned with nimbu. You can add
chillies to the kachumber if you like the spice.
In individual dinner plates, make a pile of pork on one side and a mound of brown rice on the other. Put the kachumber somewhere in the middle. The curry goes into individual bowls.
To eat, you mix the pork, rice and kachumber and add as much of the curry as you need depending on how moist you want each mouthful to be.
Roasted papad on the side helps with the texture. (This is a Gujarati dish, after all.)
I make this to eat at home but as you can see, the presentation is
suitable for dinner parties or fancy entertaining. Drink Coke or beer
with it.
In individual dinner plates, make a pile of pork on one side and a mound of brown rice on the other. Put the kachumber somewhere in the middle. The curry goes into individual bowls.
To eat, you mix the pork, rice and kachumber and add as much of the curry as you need depending on how moist you want each mouthful to be.
Roasted papad on the side helps with the texture. (This is a Gujarati dish, after all.)
I make this to eat at home but as you can see, the presentation is
suitable for dinner parties or fancy entertaining. Drink Coke or beer
with it.
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