![]() There’s one type called velvet tamarind, which I particularly like and is delicious. Tamarind is more popular as it’s used in numerous dishes and there are a few different types of tamarind too. They both add distinct sour notes to curries and even a hint of sweet/fruity taste too. Tamarind and another type of “fruit” called goraka are regularly used in Asian cooking. You should easily be able to find tamarind paste in your local Asian/Indian grocery store and even on Amazon. I have made a variation of this curry using lemon juice instead, and while it’s still delicious, it’s just not the same thing. Tamarind is a crucial addition to this recipe. If you like a good meat curry, this will be a staple in your house. There are some foods/dishes where photos just don’t convey how incredibly flavourful they are, no matter how much you twist and turn your body to get that perfect shot or perfect angle. But feel free to leave out the cayenne pepper for less heat.Īs for the photos of the black pork in this post, I’m really not sure they do this dish any justice. I did add some cayenne pepper purely for Mr K’s benefit, because his threshold for heat is the same as that of a fire breathing dragon. And that colour comes from the dark roasted curry powder that’s used to prepare this dish which is mixed with tamarind paste and black pepper. Serve with jasmine rice.The name “black pork” comes from the colour of the final product, as you may have guessed. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Simmer on a low heat for a further minute or two. The chicken should turn white and cook through by the time the first bubbles begin to appear. Stir together well and bring to a simmer. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar). Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned. When the pan is hot, add the coconut cream and stir. Stir the remaining contents of the can well and set aside. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.Ĭarefully open the can of coconut milk without disturbing it too much. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.įor the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.) Place the pulp into a sieve set over a bowl and press the pulp through the sieve.įor the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. 15-20 fresh Thai (holy) basil leaves or ordinary basil leaves.1 tsp thick tamarind paste or lemon juice.4 fresh makrut lime leaves or 1 tsp lemon zest.140g/5oz sliced bamboo shoots from a can, drained and rinsed.400ml/14fl oz can of coconut milk, left undisturbed for three hours or more.450g/1lb boned and skinned chicken breasts.¼ tsp shrimp paste, or 2 anchovies from a can, chopped.1 thin slice of fresh makrut lime rind, about 4cm x 0.5cm/1½in x ¼in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable).6-8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable). ![]() 1 tbsp fresh lemongrass that has been thinly sliced, crossways.3 thin slices peeled fresh galangal, or fresh ginger.10-12 dried, hot red chillies (of the long, cayenne variety).30-55g/1-2oz dried tamarind pulp, from a block.Ingredients For the tamarind paste (for use in the curry) ![]()
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