I was prompted to look back over my old instagram posts earlier this week by @justamumnz who asked people to post their first ever post in her stories. It seems like a lifetime ago now with yesterday's events in Christchurch.
As a nation we're completely numb in disbelief. How this could ever happen in our country?
I think our Prime Minister Jacinda Ardern has said it best;
"We weren't chosen because we condone racism or because we're an enclave for extremism. We were chosen because we represent none of those things. Because we represent diversity, kindness, compassion, a home for those that share our values and a refuge for those that need it."
The kind of hate that was displayed yesterday has no place in our country. It really isn't who we are. I started this cookbook to celebrate our diversity. To get to know our community and I urge anyone reading this, take the time to get to know your neighbours, share a meal with them, it's amazing what you will learn. Often, all you need to do is ask. There is so much we can share at our kitchen tables.
We collected this recipe in August 2017. Thanya Crawford shared her story and beautiful recipes for the Thai section of our cookbook. This curry was outstanding. I couldn't stop eating it! It may also have been that I was four months pregnant and eating everything in site, but seriously, you need to make this dish. It's proper name is Giaeng Hang Lay.
Thanya says this curry is unique to her home in Chiang Mai. It is a rich dish which appears at every celebration. She says it originated in Myanmar, but Thailand’s north has put its own twist on it. While it seems like a lot of ingredients, once you combine them together you can turn it on and walk away.
I'm going to make it again this weekend and I thought you deserved the recipe too. Enjoy!
PREP: 30 MINUTES + AT LEAST 2 HOURS MARINATING COOK: 2.5 HOURS
1 kilogram of boneless pork belly ½ cup of shallots, sliced ½ cup of ginger ¼ cup of garlic, sliced 2 tablespoons of tamarind concentrate 2 tablespoons of palm sugar 2 tablespoons of fish sauce
SPICE MIX 2 tablespoons of cumin seeds 1 ½ tablespoons of coriander seeds 1 ½ tablespoons of fenugreek seeds 1 tablespoon of black peppercorns 3 teaspoons of whole cloves 4 cinnamon sticks 1 ½ tablespoons of ground turmeric 1 tablespoon of grated nutmeg 1 tablespoon of mild curry power
CURRY PASTE 15 dried red chillies 6 lemongrass stalks 3 large shallots, chopped 6 garlic cloves, chopped 6cm piece of galangal, peeled and chopped 1 teaspoon of rock salt 2 teaspoons of shrimp paste
Prepare, shallots, ginger and garlic from the ingredients list and set aside for later. For the spice mix, put whole spice seeds, peppercorns, cloves and cinnamon into a small fry pan and toast until fragrant. Transfer to a plate and add turmeric, nutmeg and curry powder. For the curry paste, soak dried chillies in a cup of boiling water for 20 minutes. Drain and reserve ¼ cup of the liquid. Place chillies, lemongrass, shallots, garlic, galangal, rock salt and shrimp paste into a blender and blend until smooth. Cut pork into 4cm cubes and place into a large bowl and add curry paste. Knead paste into the pork with your hands. Add the spice mix and knead again. Leave to sit in the fridge for at least 2 hours, or overnight is better. Place a heavy bottom pan over a high heat. Add pork and cook for 8 to 10 minutes until lightly browned. Add enough water to the pot to cover the pork and bring to the boil. Stir in the shallots, ginger and garlic you prepared earlier. Reduce pork to a low heat and allow to cook until pork is melting and tender. Once pork is cooked, season to your liking with fish sauce, tamarind paste and palm sugar from the ingredients list. Serve with steamed rice.