This curry is inspired by Lamb and Spinach – another “green” curry that is a family favourite.
The mint and coriander meld with the pork and other spices to create a deliciously fragrant curry. I add green beans for additional “greenness” and serve sprinkled with shards of fresh ginger for added zing, with basmati rice and sweet mango chutney.
Prep time: 20 minutes Cooking time: 1 hr 10 minutes
500g pork shoulder diced (with or without bones)
2-3 handfuls green beans
1/2 cup white vinegar
3 tablespoons vegetable oil
1 large onion diced
5 cloves garlic and equal amount ginger
2 fresh red chillies
Handful of curry leaves
2 sticks cinnamon (preferably bark)
3 cardamom pods
3 dried red chillies
1 teaspoon panch phoran (Indian Five Spice Mix)
1 teaspoon turmeric
1 teaspoon cummin powder
1 bunch coriander
1 bunch mint
1 teaspoon salt
2-3 cups water or chicken stock
Extra ginger cut into fine strips and coriander leaves for garnish
1. Place pork in a bowl and pour over vinegar and 1/2 teaspoon salt, set aside while you prepare other ingredients.
2. Crush ginger, garlic and fresh red chillies with 1/2 teaspoon salt in a mortar and pestle.
2. Chop coriander and mint together – I use a Mezzaluna – then add the ginger, garlic and chilli paste and continue to chop together to meld herbs with the paste.
3. Heat vegetable oil in heavy bottom casserole pot, add cinnamon sticks, curry leaves, panch porum, dried red chillies and cardamom and heat until fragrant taking care not to burn the spices.
4. Add onions and cook until soft and translucent.
5. Add cummin, turmeric to onion mixture and stir through cooking out spices for a minute.
6. Add pork, coriander and mint paste to the onion mixture and cook until pork is “sealed” stirring to avoid pork mixture sticking to bottom of the pot.
7. Add enough water or stock to cover pork and bring to a boil, then lower heat to simmer and cover the pot with a lid. Cook slowly for an hour, until the pork is tender, adding more water from time to time if the mixture starts to stick.
8. Add green beans and cook for 10 minutes.
9. Check consistency to reduce liquid if required. Taste to see if extra salt required.
9. Garnish with shard of ginger and additional fresh coriander. Serve with basmati rice and sweet mango chutney and Indian pickles.