Ingredients

• 600g pork tenderloin fillet, chopped into 2cm cubes
• 2 echalion shallots, finely chopped
• 2cm cube of raw ginger, peeled and sliced into fine sticks
• 2 cloves of garlic, finely chopped
• 1 stick of lemon grass, trimmed, crushed, and finely chopped
• 6 kaffir lime leaves
• 2 tbsp Thai green curry paste
• 1 tbsp fish sauce
• 1 tsp sugar
• ½ tsp shrimp paste
• 1 tbsp dark soy sauce
• 1 tbsp groundnut oil
• 200ml coconut milk
• 200ml chicken stock
• 1 tbsp corn flour (optional)
• salt for seasoning

Method

1. Heat the oil in a non-stick sauté pan, and brown the pork cubes in batches. Put in a bowl and set aside.
2. Remove any excess fat from the pan, but leave enough fat to cook the shallots, over a medium heat, until they start to go translucent - 2-3 minutes. Don't let them go brown.
3. Next add the ginger and garlic and cook gently for 1 minute.
4. Add the green curry paste, and cook gently for a further 2 minutes.
5. Add half the chicken stock, and scrape up any residue in the bottom of the pan, and then return the pork and and juices to the pan.
6. Add the remaining stock, the lemon grass, sugar, soy and fish sauces, lime leaves, shrimp paste, and coconut milk.
7. Stir  gently and until well mixed, bring to a simmer, cover and cook for 30 minutes, or until the pork is tender.
8. The sauce will be a thin consistency - if you like a thicker sauce, mix the cornflour with a little water and add to the curry to thicken it.
9. Adjust the seasoning to your taste.
10. Serve with bowls jasmine rice topped with basil leaves, and maybe a little sweet chilli sauce on the side.