Thai Pork Green Curry

Ingredients
1 kg boneless pork shoulder or leg cuts (if your butcher does not have it already prepared, ask him to cut it up into 2.5cm cubes)
3 garlic cloves
2cm knob fresh green ginger
1 bunch coriander, washed
4 small hot green chillies or 2 large ones
1 tablespoon sugar
Juice and grated zest of 2 limes
1 tablespoon fish sauce
2 tablespoon oil
1 large onion, peeled and sliced lengthwise
2 tablespoon ketjap manis (sweet soy sauce)
1x 400ml can coconut milk or cream
4 kaffir lime leaves (optional)

Instructions
Cut the meat into 2.5 cm cubes.
Place garlic, ginger, coriander with the roots, and the chillies into a food processor and process until finely blended.
If you prefer less chilli heat, remove all seeds from the chillies before grinding.
Add sugar, lime zest and juice and the fish sauce and mix well to form the green curry paste.
Heat the oil in a large saucepan over moderate heat and add the onions for a few minutes.
Raise the heat and add the pork cubes, tossing constantly to seal and lightly brown the meat.
Add the curry paste and stir to coat the meat and release the flavours.
Add the coconut cream, sweet soy sauce and kaffir lime leaves, reduce the heat to a simmer, cover and cook until tender.
Shoulder pork should be simmered for 1 hour but the pork leg cuts will take about 30 minutes.

Compliments of your friendly Independent Butcher shop