This Isan curry will seduce you with its simplicity of execution and intense flavors. An authentic and balanced recipe!
5 dry, seeded and rehydrated spur chilies (5 to 10 minutes in hot water)
2 fingers of fingerroot
1 lemongrass stem, chopped
4 garlic cloves
1 tablespoon dry shrimps
4 g galangal
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
2 tablespoons fish sauce
0.5 tablespoon fermented fish sauce
1 tablespoon tamarind juice
1 teaspoon sugar
25 g young acacia leaves
Prepare the curry paste: using a mortar and pestle, first pound the chilies, then gradually add the rest of the ingredients until the mixture is smooth.
Grill the pork until it is half cooked (about 5 minutes), then cut it into bite-sized pieces. Reserve.
Over medium heat, heat 1 tablespoon of coconut cream and dissolve the curry paste in it. Add the pork, two additional tablespoons of coconut cream, kaffir leaf and mix well.
Pour in the stock, then the rest of the coconut cream and seasoning. Cook over low heat for about 20 minutes. Add the taro stems and cook for another 10 minutes. Taste to adjust the seasoning. Remove from heat and garnish with acacia leaves. Serve with sticky rice.