👨‍🍳 作り方

1. 1

   Prepare the curry paste: In a mortar and pestle, combine lemongrass, kosher salt, galangal, dried chilies, shallots, and shrimp paste. Pound each ingredient before moving to the next until a paste forms (about 1/2 cup).

   💡 プロのコツ: A food processor can be used if a mortar and pestle is unavailable.
2. 2

   In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the pork belly and sear on all sides until browned and crispy. Remove pork belly and set aside, discarding rendered fat.

3. 3

   Add the prepared curry paste to the same pot over medium-low heat. Stir occasionally until fragrant, about 2-3 minutes. Add sliced shallots and cook until softened, about 3 minutes. Stir in curry powder and turmeric, and cook for another minute.

4. 4

   Add the pork shoulder to the pot, stir to coat with the paste, and cook for a few minutes. Stir in fish sauce, soy sauce, and brown sugar.

5. 5

   Increase heat to high, bring liquid to a strong simmer, then immediately decrease heat to low, cover, and cook for 45 minutes.

6. 6

   Remove the lid, stir in the ginger, and continue to simmer until the pork shoulder is very tender, approximately 45 more minutes.

7. 7

   Stir in the pickled garlic cloves and chopped chili. Cook for 10 minutes. Then, add the long beans, Thai basil, and reserved pork belly. Cook until the vegetables are tender-crisp, about 5 minutes.

8. 8

   Let the curry cool slightly. Season with additional brown sugar or fish sauce to taste. Serve hot, garnished with fried shallots.

   💡 プロのコツ: This curry is often served with sticky rice, noodles, or flatbread.