|3||shallots — or 1 small red onion|
|1||fresh red chilli|
|2 tsp||ground cumin|
|2 tsp||ground coriander|
|1 tsp||ground turmeric|
|4 cm||fresh ginger — peeled and sliced|
|4 stems||lemon grass — chopped|
|2||limes — zest and juice|
|2 tbsp||brown sugar|
|1/2 cup||coconut oil — melted|
|1.6 kg||pork shoulder — cut in cubes|
|salt and black pepper|
|3 cup||stock — pork or chicken|
|400 ml||coconut cream|
|rice noodles — cooked|
|1||cucumber — cut into thin shards|
|fresh red chilli — sliced|
|limes — cut into wedges|
Place all the paste ingredients in a blender and blitz until smooth.
Season the meat well with salt and pepper.
Heat the oil in a heavy based ovenproof casserole and brown the meat in batches.
Return all the meat to the casserole and add the paste, continue frying until the paste smells really fragrant.
Add the stock and ½ a can of coconut cream. Season well with salt and pepper.
Braise in the oven at 160°C for 1 ½-2 hours until the meat is tender (you may have to add a little more water if the curry begins to look too dry).
Stir through the remaining coconut cream and cook for another minute or two to reheat.
Add noodles or rice to small bowls and spoon over the curry with a generous amount of sauce.
Serve bowls with a side of limes cucumber, fresh herbs and a scatter of chilli.
Cubed shoulder of pork is a great cut to use for this curry as well.
For a quick curry use pork stir-fry strips cooked with the paste, leave out the stock and make the sauce by only using the coconut cream