Yield: 4 servings
Preparation time 25 minutes, cooking time 20 minutes
Ingredients
Curry Paste
- 1 tablespoon cumin seed – (15ml)
- 1 teaspoon mustard seed – (5ml)
- 1 teaspoon coriander seed – (5ml)
- 1 teaspoon black pepper corns – (5ml)
- 4 large garlic cloves
- ½ medium onion, quartered
- 2 fresh jalapeno chilies, seeded and chopped
- 2-inch piece ginger root, peeled and chopped finely – (45ml)
- The lower 1 inch stalk of lemongrass – outer leaf discarded, the stalk sliced thinly
- 1 teaspoon turmeric – (5ml)
- ½ teaspoon of salt
Pork Curry
- 2 tablespoons vegetable oil – (30ml)
- 3 tablespoons curry paste – (45ml)
- 1 pound boneless pork loin – cut across the grin into ½ inch thick pieces – (1000grams)
- 1 pound broccoli – (1000grams)
- 3 tablespoons fish sauce – (45ml)
- 13 ½ oz can of unsweetened coconut milk – (375ml)
- ½ pound Chinese egg noodles fresh or dried (or cooked spaghetti) – (500grams)
- Coriander springs for garnish
Directions
- Place add cumin seed, mustard seed, coriander seeds and peppercorns in a hot skillet to toast. Stir frequently and cover when mustard seeds begin to pop. Cook for approximately 2 minutes until the seeds become becomes darker in colour and fragrant. Add the toasted spices to a grinder or mortar and pestle and grind into a fine powder.
- Turn on the food processor and add the garlic, onion, chilies, ginger root and lemongrass. Add the spice powder and turmeric and blend until a paste is achieved.
- Add paste to a large skillet with oil and stir-fry for 2 to 3 minutes. Add ½ inch thick pieces of pork to skillet and stir-fry for another 2 to 3 minutes until the pork is no longer pink. Add broccoli, fish sauce and coconut milk and simmer for 5 minutes longer or until broccoli is tender.
- Spoon the mixture over egg noodles or spaghetti and garnish with fresh cilantro sprigs.