Thai Jungle Curry (แกงป่า)

Serves: 4

Thai Jungle Curry Paste

• 4 slices galangal
• 2 stalks lemongrass
• 4 shallots
• 20 cloves garlic
• 10 dried chillies, large ones (for colour), cut into small chunks and soaked in hot water for 15 mins.
• 10 dried chillies, small ones (for heat), cut into small chunks and soaked in hot water for 15 mins. You can add more if you like it spicy
• 1 tsp shrimp paste (กะปิ), wrap in foil, and grill for a few minutes
• 1 tsp salt

The rest

• 500 g pork, thinly sliced. You can also use beef
• 200 g green beans, cut into 2 inch pieces
• 140 g (drained weight) bamboo shoots
• 2-3 Tbsp fish sauce
• 1 tsp sugar
• 5-10 fingerroot (กระชาย), sliced into thin strips
• 10 kaffir lime leaves, rip off the leafy bits and discard the stalk
• Red chillies, de-seeded & sliced (optional – this is for decoration)
• a handful of basil leaves
• Oil

How to put this together:

1. Cut galangal + lemongrass + shallots + garlic  into small pieces
2. In a blender (I use magic bullet) or pestle & mortar, grind/pound together all the ingredients. If using magic bullet, you can add a little bit of water to help it along
3. Heat 1 tsp oil on high heat. When oil is really hot, add green beans. Give them a quick stir-fry, about 30 seconds. Transfer to a plate.
4. Heat 1 Tbsp oil on medium heat. Add curry paste. Fry until fragrant.
5. Add meat and turn the heat up to high. Fry & mix well.
6. When the pork is cooked, add 400 ml water + bamboo shoots. Bring to boil.
7. Add fish sauce + sugar. Taste & season.
8. Add beans + fingerroot + kaffir lime leaves. Taste & season again.
9. Add red chillies + basil leaves. Turn off heat.
10. Serve with steamed rice