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