Chiang Mai Tamarind Curry

This is a lesser known curry from the north of Thailand, where influences from nearby Laos & Myanmar can be found in many dishes. This curry is tangy, spicy & simply divine! This recipe is made with pork but chicken would be a perfectly acceptable alternative.

4 Servings

Ingredients for Curry Paste:

6 chillies

30gr galanga

2 shallots

2 garlic

1 stalk of lemongrass

1 tsp fish paste

Other Ingredients:

Vegetable oil

500gr pork, cut into thin strips

1 star anise

400ml coconut milk

3 tbsp tamarind

2 tbsp fish sauce

1 tbsp sugar

Juice of 1/2 a lime

1 tsp turmeric

A pinch of cumin seeds

3 kaffir lime leaves

Peanuts

Thai basil to serve (optional)

Instructions:

Use a pestle & mortar, or a blender, to blend all your curry paste ingredients to a smooth consistency.

Heat 3-4 tbsp oil in a wok and fry the curry paste 1 minute on high heat. Add the pork & star anise. Fry for 2 minutes then add the coconut milk, tamarind, fish sauce, sugar & lime juice.

Give it a stir then add the turmeric, cumin seeds & kaffir lime leaves.

Cover & simmer on medium low heat for 15 minutes.

Add a few peanuts & simmer 5 more minutes.

Serve with rice, a scattering of crushed peanuts & a pinch of chopped Thai basil.