This Thai tamarind dish takes me back to the carefree days of sunshine at Pataya beach in Thailand. Pataya is an entertaining place. As well as the wonderful waterfront restaurants that I visited, the beach front area has many open bars, where the female bar tenders would shout to us to join them for drinks. As we sat down on the bar stools, the bat tenders would stack games onto the bar and invite us to play. They were the most upbeat cheerful people, eager to have fun and please! We felt as welcome as many of the single men that visited the area!!
This particular dish has been adapted to the crock pot, as slow cooking really enhances the excitingly fragrant flavors. It may look like a lot of ingredients, but it is just a handful of spices and is easy to prepare!
WINE NOTE: A crisp Cotes de Provence rose is perfect with this fragrant pork, fruity and fragrant itself, it complements and does not lose its flavor against the spices.
1 Tbsp Vegetable oil
2.2lbs / 1 Kg Pork shoulder – boneless
1 Onion (if UK 2 onions)
2 Cloves garlic minced
1 Red chili
1 1/2 ” or 4cm Grated ginger
2 tsp Fenugreek seeds
Following are all ground spices
1 tsp Cumin
1 tsp Ginger
1/2 tsp Cardamom
8 Curry leaves
1 Tbsp Tamarind paste
1 can (160ml) Coconut cream (or coconut milk)
1 cup / 250 ml Chicken stock
6oz / 185g Green beans halved
1 cup / 75g Shredded coconut (optional)
Brown the pork on all sides and place in the slow cooker.
Saute the onion, garlic, chili and ginger constantly stirring until the onion is softened. Add the spices and curry leaves and continue stirring until fragrant. (Usually around 30 seconds or so).
Pour the onion mixture over the pork and stir in the tamarind, coconut cream and stock.
Cook on low for 6 hours.
Add the beans and half the coconut if using. Replace the lid and cook on high for 20 minutes or until the beans are soft.
Place in a dish and sprinkle with coconut to serve with rice.
CHEERS!! ENJOY!!! Follow my Facebook page!
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