Tamarind Pork Curry cooked in Mr D’s Thermal Slow Cooker

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Thai food uses the freshest ingredients to give it that unique taste. Thai recipes use all five flavors: spicy, sweet, salty, bitter and sour, bringing them together in perfect harmony.

This pork curry is uses tamarind paste to give it the sour taste and fish sauce to add a salty flavour. It does not use coconut milk just chicken stock and water.

If you would prefer to use chicken or fish instead of pork the curry should work fine.

INGREDIENTS

  • 1 tbsp vegetable oil
  • 500g pork, cubed
  • 1 tsp shrimp paste
  • ¼ cup coriander coarsley chopped
  • 1 tbsp galangal paste
  • 1 tsp crushed chilles
  • 2 tbsp fish sauce
  • 1 tbsp tamarind paste
  • 2 tbsp sugar
  • 500ml chicken stock
  • 500ml water
  • Coriander leaves to garnish

METHOD

  1. Heat the oil in the inner pot. When hot add the pork cook until browned.
  2. Stir in the shrimp paste, coriander, galangal paste and chilles. Cook for a couple of minutes until fragrant.
  3. Add the fish sauce, tamarind paste, sugar, the chicken stock and water. Stir well and bring to the boil.
  4. Turn down to a simmer and cook for 5 minutes with the lid on.
  5. Turn off the heat and place the inner pot into the insulated outer container.
  6. Shut the lid and leave to thermal slow cook for 2 to 3 hours.
  7. Serve in a bowl garnished with the coriander leaves and rice in a separate bowl.