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    Pork curry, taro stems and acacia leaves

    Pork curry, taro stems and acacia leaves

    This Isan curry will seduce you with its simplicity of execution and intense flavors. An authentic and balanced recipe! Serves 2. Curry paste 5 dry, seeded and rehydrated spur chilies (5 to 10 minutes in hot water) 2 fingers of fingerroot 1 lemongrass stem, chopped 4 shallots 4 garlic cloves 1 tablespoon dry shrimps 4 g galangal Sauce 200 g pork loin 100 g coconut cream 400 ml chicken stock 200 g taro stems, peeled, cut into 4 cm x 2 cm lengths 1 kaffir leaf, crumpled Seasoni
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