PORK IN A GREEN CURRY SAUCE

Yield: 20 tasting portions

Ingredient Amount

Coconut milk, unsweetened 5 cups

Fresh coconut water (may sub plain water) 1 cup

Peanut oil 1 oz.

Green Curry Paste ½ Cup

Pork Cottage Butt cubed 2 lb.

Kaffir lime leaves, bruised 6 ea.

Fish sauce ¼ Cup

Sugar, palm 3 Tbsp.

Eggplant, Thai, quartered 8 oz.

Basil, Thai, whole leaves 25 leaves

To Finish:

Cilantro, whole bunch, washed well 1 bunch - stems + leaves (about 45-60g) Wash well, shake away excess water but leave moist

Hot green chilies – jalapeños or serranos ~60g

Place cilantro and green chilies in blender, add small amount of water (2 TBSP.) Puree until smooth, add to curry with chef, at last moment before serving.

Method

1. Heat peanut oil in pan, add curry paste and cook until paste is aromatic.

2. Add pork and lime leaves, mix well to coat pork with paste.

3. Add fish sauce, palm sugar coconut water and coconut milk, bring to a simmer. Cook until pork is tender.

4. Add eggplant and simmer until cooked through.

5. Add basil leaves, remove from heat, and hold hot in a hotel pan for service.

Green Curry Paste

Yield: 1 cup

Ingredient Amount

Coriander seeds 1 Tbsp.

Cumin seeds 1/2 tsp.

Peppercorns, white 10 ea.

Shallots, thinly sliced 3 ea.

Garlic, thinly sliced 6 cloves

Jalapeños, green, seeds removed 10 ea.

Cilantro roots, finely chopped 1 Tbsp.

Lemon grass, thinly sliced 2 Tbsp.

Galangal, 1/8-inch slices 1 tsp.

Lime zest 1 tsp.

Wild lime leaves, chopped 3 ea.

Shrimp paste 2 tsp.

Kosher salt 1 tsp.

Method

1. Toast the cumin and coriander seeds. Transfer to a small bowl.

2. In the same pan, roast the peppercorns in the same manner. Transfer to same bowl.

3. Using a spice grinder, grind the roasted cumin, coriander and peppercorns and set aside.

4. In the blender, in the order listed, place the remaining ingredients except ground roasted spices and grind into a fine paste.

5. Combine the paste with the ground roasted spices and blend together until smooth.