This is derived from a Madhur Jaffrey recipe - Prawn/Shrimp curry from 'A Taste of the Far East - which I've modified a bit to reduce the fat a bit and make use of what I had in the fridge.
Red curry paste:
1 peeled clove garlic
1 tsp cumin & 1 tsp coriander seeds - toasted in a pan and finely ground
3 dried chillies soaked in 3 tbsp boiling water
3 fresh red chillies cut into three, I included seeds
1 shallot (that's eschalot to you Aussies)
quarter of a white onion
2 tsps curry powder
1 tsp smoked paprika
good squeeze of lemon grass from a tube
- put this lot into a blender, including the water from soaking the dried chillies, and liquidise until turned into a runny paste.
- in the meantime, put some light olive oil in a deep pan that's moderately hot and fry the rest of the finely sliced white onion until its almost all caramelised, browned and a bit crispy. Then add the curry paste, cook it for 5 to 10 minutes until the liquid evaporates and it browns up.
1 pork tenderloin, cut into 1/2" slices
1 sweet potato, peeled & cut into 1'' chunks
1 400ml can lower fat Coconut Cream
2 tsps tamarind paste
5 kaffir lime leaves
- Add pork and sweet potato to the paste mix and cook for about 5 minutes.
- Then stir in the Coconut Cream, about a 1/3 of the can of water plus the tamarind paste and the kaffir lime leaves. Give it a good stir, set the heat to a gentle boil and leave for about an hour.
Served with greek yoghurt and some brown bread, because I was too idle to cook any rice. This was nicely spicy and very good indeed. It made enough for two suppers for two people.