Phra-Rama Long Song
Thai Style Pork With Peanut Sauce
This is a simply-thai.com - thai market online recipe.

Here you can conveniently purchase authentic, quality ingredients direct from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!

Ingredients
one cup pork, cut into small bite sized pieces
one cup cabbage, shredded

To flavour the oil
garlic, ginger, Thai chili peppers, and curry powder - pong garee.

Sauce
1 tablespoon garlic, very finely chopped
1 tablespoon massaman curry paste
1 cup coconut milk
1 cup pork stock
1 tablespoon palm sugar
pinch of sea salt
1 tablespoon lime juice
1/2 cup raw peanuts, crushed

Method - Flavoring the oil - Royal Version
1. Heat a wok
2. add three tablespoons of peanut oil.
3. Add one teaspoon of slivered garlic,
4. sauté until the garlic is just changing colour.
5. Remove and discard the garlic.
6. Add 4 'coins' of ginger, 1" in diameter, and an eighth of an inch thick, 7. sauté for 1 minute.
8. Remove and discard.
9. Take 4 chilies and destalk them, cut them in half and tap them on the counter to remove loose seeds
10. Sautee for 1 minute.
11. Remove and discard.
13. add one teaspoon of curry powder
14. stir until absorbed into the flavoured oil.

Method - Flavoring the oil - Provincial Version
1. to the hot oil add 1 tablespoon of slivered garlic
2. one tablespoon of slivered ginger
3. 1 tablespoon of very thinly sliced chilies, including the seeds,
4. fry for 1 minute
5. remove the flavorants.
6. Add 1 tablespoon of curry powder and blend into the oil.
The garlic, ginger and chili is then blended to a fine paste and retained to be added later.

Method
1. Now stir fry the meat for about 1 minute, and remove it from the oil while you prepare the sauce.
2. Fry the peanuts for about 5 minutes in the oil,
3. remove them and blend them to a fine paste,
4. return the paste to the oil,
5. add the curry paste and stirring until aromatic.
6. slowly add the coconut milk, stirring constantly to blend,
7. add the remaining sauce ingredients.
8. Bring to a gentle simmer.

If preparing the provincial version, return the oil flavorants to the mix at this time.

1. Add the meat, and return to the simmer,
2. cover and simmer, stirring occasionally for about 20 minutes, until the meat is tender.
3. Add the vegetables, turn the heat up and boil vigorously for 1 minute.

Serve with Thai Jasmine Rice and the usual Thai table condiments

Note: We cooked this to check the recipe in a 16" wok that is 6" deep. If your wok is smaller or shallower you may not wish to have this much sauce in a wok and of course you can complete the recipe in a medium saucepan.