First put all the dried ingredients for the paste into a mortar and grind them into a powder using a pestle.
|300||g||pork (shoulder cut into 1 inch cubes)|
|4||c||thin coconut milk|
|1||T||palm sugar (to taste)|
|6||quail's eggs (hard-boiled and peeled)|
|2||t||coriander seeds (roasted until golden brown)|
|1⁄2||t||cumin seeds (roasted until golden brown)|
|6||dried big red chillies (seeds removed and soaked in water for at least 10 minutes and then finely chopped)|
|2||t||ginza (finely chopped)|
|2||T||lemongrass (finely chopped)|
|1||T||coriander root (finely chopped)|
|1||t||kaffir lime peel (chopped)|
|1||t||fresh turmeric (chopped (or ½ -teaspoon turmeric powder)|
|1||pn||big of salt|
First put all the dried ingredients for the paste into a mortar and grind them into a powder using a pestle. Then add the fresh ingredients and pound using a pestle for about 10 minutes until the paste is smooth.
Put the coconut cream into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil starts to separate out. Then add the curry paste fry for 1-2 minutes. Once the paste is cooked, add the pork and cook until the outside of the pork turns white.
Then add the thin coconut milk and bring it to the boil. Turn the heat down and let it simmer for 1 ½- 2 hours until the pork is tender. Add the palm sugar, fish sauce, tamarind juice followed by the quail's eggs and cherry tomatoes and simmer for another 10 minutes. If the sauce is too dry, add some more coconut milk. Taste the sauce. The taste should be sweet, sour, spicy and aromatic. Serve