It was so fun shooting with Maria and I am so pleased with the way she has captured my food. We will certainly be teaming up together soon enough but in the meantime you can see more of her wonderful photos here and below.
As I am soon to go on my adventure to Malaysia and Indonesia, I will of course be visiting the town of Penang where this deliciously fragrant curry originates from. I cannot wait to go on some cooking courses and learn authentic techniques and flavours behind Asian cooking.
Just seeing some of the photos of the market to buy fresh produce in Penang is getting me excited.
I love curries, whether Indian or Asian. In the curries from Thailand and Malaysia the fragrant favours of lemongrass, basil and kaffir make for a wonderful bowl of taste and colour.
The paste for this recipe is where the flavour lies, packed with garlic, kaffir lime leaves, ginger, lime and many more.
Myself and Maria really enjoyed tucking into this and my home smelt wonderful for a few hours after. The pork belly is a perfect meat option for this when slow cooked.
Red Curry Paste
- 1 x chopped shallot
- 1 x chopped lemongrass stalk
- 2 x red chillis
- 4 x garlic cloves
- 1.5 cm cube of ginger chopped
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tbsp fish sauce
- 1 tbsp agave nectar (non paleo use palm sugar)
- Juice of x 1 lime
- 1 tbsp chopped coriander
- 300gms diced pork belly
- Handful of kaffir lime leaves
- Handful of fresh basil
- 1 & 1/2 cans of coconut milk
- 1 1/2 tbsp fish sauce
- 3 tbsp agave nectar (non paleo can use palm sugar)
- 1 x head of cauli
- Handful of chopped coriander
- Salt & Pepper
- Lime Juice
- 2 x shallots
- Toasted sesame oil
Firstly you will need to prepare the red curry paste. Do not be put off by the amount of ingredients, yes there are a few but you simply blend them all together!
You can chop the garlic, chilli, lemongrass and ginger and add to a blender with the remaining paste ingredients. Pulse for a minute or so until you have a smooth paste.
Chop the belly pork and leave to once side.
In a shallow pan or wok, add 4 heaped tablespoons of the curry paste as well as half the can of coconut milk. Cook through for 2-3 minutes until the paste cooks through.
Add the remaining coconut milk as well as the pork. Allow the pork to colour and then add the agave nectar and fish sauce.
Chop the kaffir lime leaves and add these to the curry. Cook on a low heat for 2-2 1/2 hours stirring continuously.
When you have around 35 minutes to go, grate the cauliflower into an oven dish and drizzle with lime juice, toasted sesame oil, coriander, shallots and season. Place in the oven for 35 minutes, stirring often. This will have a lovely toasted flavour.
Before serving the curry chop the fresh basil and mix through.