Thai Green Curry with Pork By Glenlyon Gourmet

www.glenlyongourmet.co.uk
1. Prepare all your vegetables before you start. When the cooking starts it is quite quick so you want to have everything ready just to add.

2. Add a tablespoon of vegetable or sunflower oil to a wok and bring to a medium heat. (Not smoking)

3. Add the diced pork to the wok and cook until slightly coloured and almost cooked through.

4. Add the thai green curry paste and let the paste cook through. This prevents it having a gritty texture.

5. Turn the heat up and add your vegetables. Add the harder vegetables (this includes the ginger) first like the carrot and sweetcorn and after a few minutes, add then the rest including the garlic. If you add the garlic before this stage it will burn.

6. Add the tamerind paste and the lemongrass at this point along with a 1 1/2 tablespoons of thai fish sauce. Stir and add a sprinkle of thai 7 spice.

7. At this point add your noodles to boiling water with a small amount of salt, (the fish sauce is quite salty) and simmer until soft. Once they are done, drain them off to prevent them cooking further.

8. Have a taste. If you are happy with the amount of spicy heat, add the tin of coconut milk and stir in well. If you would like it a bit hotter, add some finely chopped chili. Remember that the coconut milk with reduce the heat quite conciderably. Dont be tempted to add more curry paste at this point as it will leave a gritty texture.

9. Once you are confident that your pork is cooked through and just minutes before you serve, add half or your spring onions and half of your finely chopped coriander.

10. In a dry pan, lightly toast your seasame seeds. Be careful not to burn them or they go quite bitter.

11. Mix the noodles through the curry so you are coating them all with the delicious sauce.

12. Serve immediatly in a large bowl and drizzle with seasame oil. To garnish use the last of the spring onion and coriander and sprinkle with toasted seasame seeds.