Pork & Mango Curry

Ingredients:

· 8 dried red chiles, soaked in 1 C. boiling water for 20 minutes, removed from liquid and liquid reserved

· 1” piece ginger, rough chopped

· 1 lemongrass, bottom 4 inches - 1 T. lemongrass, rough chopped – save the rest for below

· 5 cloves garlic

· 2-3 shallots, roughly chopped

· 1 T. coconut milk

· 1 T. soy

· 2 # pork, diced into large chunky pieces

· 1 T. salt

· ½ T. ground pepper

· 1-2 T. oil

· 3 C. water

· 1.5 T. Burmese curry powder

· 5 garlic cloves, smashed

· 2 inch piece ginger, cut into matchstrips

· 2 T. coconut milk

· 2 mangoes, peeled, pit removed and large diced

· 2 T. tamarind paste

· 2 T. cilantro

Instructions:

1. In a food processor, combine the red chiles, ginger, lemongrass garlic, shallot, coconut milk and soy. Add 2-3 T. water and puree in food processor. If a bit more liquid is needed to puree, add a bit at a time.

2. Mix red curry paste with the pork, salt and pepper. Toss well to combine, set aside.

3. In a large dutch oven or large covered fry pan, heat the oil over medium heat. Add the pork chunks in a single layer and brown. Remove to a plate and continue with the rest of the pork.

4. Add the water, Burmese curry powder, garlic, ginger, and browned pork. Bring to a boil then cover and reduce the heat to a simmer. When half of the water has evaporated, add the coconut milk and mangoes. Simmer uncovered until the sauce has thickened. Stir in the tamarind paste and cilantro. Serve with rice.