This northern Thai curry is also known as Burmese curry due to the addition of Burmese curry powder (a combination of turmeric, coriander and cumin very similar to our HALDI BLEND!).

Pickled garlic, ginger and roasted peanuts are added at the end for an incredible depth of flavour and unique texture.

• 800g diced pork (pork belly is the traditional favourite)
• 150g shallots or 1 medium red onion - roughly chopped
• 8 cloves of garlic - peeled and thinly sliced
• 25g fresh ginger - peeled and sliced into very thin matchsticks
• 1 lime
• 1 red chilli - roughly chopped (seeds removed if you prefer less heat)
• 1 lemongrass stalk - thinly sliced
• 3 tbsp sugar
• 1 tbsp fish sauce
• 100ml vinegar (rice or white wine vinegar is best)
• 50g peanuts (roasted and salted are fine)