Pork and Kaffir Lime Curry
Legend has it, there are some who have stood at their kitchen sinks drinking the remnants of this curry sauce straight from the pouch you'll receive it in. Others have cut open the pouch to lick the last skerrics on the inside... desperate measures indeed.
The recipe for this dinner comes to you from the 'Spirit House' Thai restaurant (and via my in-laws who have both cooked and eaten there!) I was the lucky recipient of the restaurant's cookbook from which this hails.
Pork poached in a lighter style red curry sauce with spinach. It is fresh and lime-y thanks to the addition of kaffir lime leaves. The curry paste is made from scratch, and has a little kick of chilli. Delivered to your home frozen, it's ready to defrost, heat and pour over steamed rice.
Ingredients: Pork, coconut milk, spinach, garlic, tamarind puree, brown sugar, garlic, fish sauce, soy sauce, kaffir lime leaves, olive oil, dried chillies, ground and fresh coriander, ground cumin, nutmeg, white pepper, shallot, lemongrass, galangal, lime zest, shrimp paste, salt