Spicy Thai Pork Coconut Curry - Felicity Cloake's Readers' Recipe Swap

theguardian.com

Colin Bakewell

Eating since 1958, cooking since 1974

400g pork shoulder

50g flour

1 tbsp turmeric

1 tbsp ground coriander

1 tbsp curry powder

1 tbsp ground cumin

1 tbsp ground ginger

1 tsp salt

Olive oil, for frying

2 to 3 onions, chopped

200g carrots, chopped into rounds

275ml beer

400ml coconut milk

570ml chicken stock

200g green beans, trimmed

Fresh coriander, to serve

subheading: For the curry paste:

3 to 4 garlic cloves

3 tsp grated fresh ginger

2 to 3 scotch bonnet chillies

1 stalk lemongrass, chopped

2 tbsp tomato paste

1 tbsp fish sauce

2 tsp turmeric

2 tsp ground coriander

2 tsp curry powder

2 tsp cumin

Directions at theguardian.com

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