Servings:

4-6

Ingredients

Pork or beef or diced lamb 1½ - 2 kg (Pork boneless rib steak or belly)
Roasted peanuts 100 gm
Fresh ginger peeled chopped 2 inch
Molasses brown sugar 2 tbsp
Fish sauce 2 tbsp
Water 300-400 ml
Tamarind juice 2 tbsp
Oil (sunflower or peanut) 3-4 tbsp


Making curry paste

Dried whole chilli 10 large? Lemongrass finely slices 3 tbsp
Or dried chilli flakes 3 tbsp? Fresh galangal chopped 2 tbsp
Shallot peeled 2 small Garlic peeled 4 cloves
Ground turmeric 1 ½ tsp Ground coriander 2 tsp
Ground cumin 2 tsp Whole star anise 4-6 *
Ground clove 1 tsp (or15 cloves) Ground cardamom 1 tsp (or10 pods)
Ground cinnamon 1 tsp Curry powder 1 tsp
Shrimp paste 1 tsp Salt 1 tbsp

Method

Put all ingredients of curry paste in food processor to blend until smooth.
(If you are using cardamom pods, whole star anise and cloves, you will have to add at the same time when stir fry the curry paste)
Then transfer the paste to a large saucepan with the oil (and cardamom pods, whole star anise and clove pods), stir fry on medium heat about 3 minutes or until smell fragrant.

Then add the pork, peanuts, ginger, fish sauce and sugar to stir fry and mix well for 2-3 minutes and then add the water.
Bring to the boil and covered about ½ hour to 1 hour or until pork tender and cooked. And then add tamarind juice to mix well.
Remove from the heat and serve.
* How long to cook the meat depends on what kind of meat.
This dish is good cooked a day ahead.