Ingredients

• 7 Thai shallots
• peeled and sliced
• 8 garlic cloves
• peeled
• 2–3 galangal pieces
• peeled and sliced
• 6 lemongrass stalks
• peeled and sliced
• 4 fresh turmeric pieces
• peeled and sliced
• 1 tsp shrimp paste
• 1 small
• dried
• very hot chilli
• soaked and finely chopped
• 1 bird’s-eye chilli
• finely chopped
• 1 kaffir lime
• zest only
• pinch sea salt
• ½ tsp ground black peppercorns
• 135g/4¾oz pork mince
• ½ tsp Thai fragrant oil
• 2–3 Prik Kee Noo Suan chillies or other Thai red chillies
• 3–4 small green peppercorns
• small pinch golden caster sugar
• 1 tbsp fish sauce
• small splash of chicken stock
• 1½ tbsp finely sliced lemongrass
• 1 heaped tbsp julienned kaffir lime leaves
• 1 fennel
• core removed and sliced
• ¼ cucumber
• chopped
• ¼ Chinese cabbage
• finely chopped
• 2 white turmeric pieces or snake beans
• sliced
• 8 lime leaves
• 1 Thai basil sprig
• 1 Asian pennywort sprig

Directions

• For the curry paste
• pound everything together in a pestle and mortar to a smooth paste.
• For the stir fry
• place a wok over a low heat and add 1½ tablespoons of the curry paste. Add the mince and mix the pork and paste together. Pour in the oil and mix well
• continuing to fry and break up the meat. Stir-fry until the pork is cooked through.
• Add the chillies and green peppercorns and continue to cook for another minute
• mashing everything together so the chillies and peppercorns bruise. Add the sugar
• fish sauce and stock to create a light sauce. Add the lemongrass and kaffir lime leaves and cook for 15 more seconds.
• Place the fennel
• cucumber
• cabbage and white turmeric into iced water for a few minutes. Serve the stir fry garnished with the iced vegetables
• lime leaves
• Thai basil and Asian pennywort.