Hello, my lovely friends. Today's lunch menu started from finding ingredients from the refrigerator that I bought and stocked up. Today, I had pork in my refrigerator but no vegetables. I thought about the menu for a long time about what to make for lunch today since there was only pork. So I asked my husband to dig up herbs in the garden, which was young galangal, to make pork leg curry in coconut milk. Let's start with preparing the ingredients. Normally, I buy ready-made curry paste and stock it up in the refrigerator, but today's menu ran out of curry paste, so I had to mix and pound it myself. Luckily, I had fresh chili left in the refrigerator, so I made my own curry paste for this menu. It's been a long time since I made my own curry paste. Let's prepare the ingredients together.
Ingredients and Mixtures
1 handful of fresh chilies
1 tablespoon of fingerroot
1 teaspoon of black pepper
2-3 cloves of garlic
1 teaspoon of salt
1 tablespoon of shrimp paste
Start by mixing all the curry paste ingredients in a mortar and pestle, then pound until fine.
300 grams of pork
1 cup of sliced thighs
2 tablespoons of finely ground curry paste
500 grams of coconut milk
1 teaspoon of coconut sugar
1 teaspoon of seasoning powder
3-4 shredded kaffir lime leaves
How to make
Place the container on the stove, then add coconut milk, followed by curry paste. Boil until boiling.
Add the pork. Use a spatula to stir the pork until it is submerged in the soup. Wait until the pork is cooked.
Add galangal before adding. Use a spatula to mix the thighs with the soup and wait until it boils again. Then season with palm sugar and seasoning powder. Taste and adjust the taste as desired. It’s done.
Turn off the stove to get a rich and spicy pork and galangal curry. This menu uses homemade curry paste. The color is light but the taste is spicy and satisfying.
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Thank you very much for the recipe.
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