Gaeng Moo (Pork curry)

 

                Swamp cabbage is a leggy creeper-type vegetable with small green leaves. It is often available fresh in Asian grocery stores, but, if unobtainable, spinach leaves may be used instead. If using dried faffir lime leaves, soak them in hot water for 5 minutes.

Serves 4 

• 500 ml coconut milk
• 30 ml Red curry paste (click here for recipe)
• 5 ml salt
• 500 gr lean pork, diced
• 30 ml fish sauce
• 15 ml palm sugar or brown sugar
• 30 ml tamarind water (soak 15 ml tamarind pulp in 125 ml hot water for 15 minutes, then squeeze and strain the liquid)
• 3 fresh or dried kaffir lime leaves, shredded
• 500 ml coarsely shredded swamp cabbage

1. Blend half the coconut milk together with the curry paste and salt and cook in a saucepan over medium heat for 2 minutes, stirring continuously.
2. Add the pork and simmer until tender, about 40 minutes (depending on the tenderness of the meat).
3. Add the remaining ingredients, including the rest of the coconut milk, and bring slowly to a simmer ; cook 3 minutes, stirring occasionally.
4. Transfer to a serving dish.

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