Pork and Vegetable Curry
- 2 tablespoons palm oil
- 1 large onion chopped
- 4 cloves garlic minced
- 3 to 4 Thai chilies (or substitute finger chilies), chopped
- 2 stalks stalks lemongrass (white portion only) peeled and thinly sliced
- 1 pair kaffir lime leaves
- 1 one-inch knob ginger peeled and sliced thinly
- 200 grams ground pork (see notes after the recipe)
- 2 to 3 tablespoons curry powder
- 2 tomatoes diced
- 1 cup bone broth
- fish sauce to taste
- 1 chayote peeled, cored and cut into half-inch cubes
- 1 large carrot peeled and cut into half-inch cubes
- ¼ squash skin cut off, seeds scraped off and the flesh cut into half-inch cubes (about two cups after cutting)
- 1 to 1 ½ cup coconut cream
- Heat the vegetable oil in a pan. Add the chopped onion and cook for about 30 seconds.
- Add the lemongrass, chilies, ginger, garlic and kaffir lime leaf.
- Cook for a few minutes, stirring often, until fragrant.
- Add the ground pork, stirring to break up the meat. Cook until the pork is no longer pink.
- Throw in the curry powder. Cook until the meat starts to brown a little.
- Add the tomatoes. Cook until the tomatoes start to soften a little.
- Add the chayote and carrot cubes. Pour in the broth. Season with fish sauce. Stir.
- Bring to the boil, cover and simmer for five minutes.
- Add the squash. Stir.
- Bring to the boil once more and simmer for another five minutes.
- Turn up the heat. Pour in the coconut cream. Stir. Let boil for about thirty seconds then turn off the heat. Add more fish sauce, if needed.