500g pork mince
2 tbsp fish sauce
2 tsp palm sugar
1 tsp freshly ground black pepper
8 makrut lime leaves, finely sliced
small handful (about 15g) young green peppercorns
wedge of cabbage, snake beans and/or cucumber to serve
steamed rice to serve (click here to see my recipe for how to cook rice)
Southern Thai curry paste:
20 dried red birds’ eye chillies
16 fresh red spicy chillies, roughly chopped
8 garlic cloves
5 Asian shallots
2 lemongrass stalks, finely sliced
4cm piece (about 40g) galangal, roughly chopped
2 pieces (about 40g) fresh turmeric, roughly chopped
zest of 1 makrut lime
1 tsp sea salt
2 tsp shrimp paste
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