Pork and Pineapple with Basil
|Red shallots||4 , chopped (Or Golden)|
|Fresh red chilies||2 , finely chopped|
|Galangal piece/Fresh ginger piece /5 slices bottled galangal, chopped||1 1⁄4 Inch, finely chopped (Fresh)|
|Kaffir lime leaves||4|
|Lemongrass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft||1 , finely sliced (Fresh, Tender White Part Only)|
|Tamarind concentrate||1 Tablespoon|
|Lime juice||2 Tablespoon|
|Shrimp paste||2 Teaspoon|
|Dried shrimps||1 Tablespoon|
|Pork fillet||11 Ounce, cut into1 1/4 inch cubes (350 Gram)|
|Vegetable oil||1 Tablespoon|
|Palm sugar/Brown sugar||1 Teaspoon|
|Coconut cream||12 Fluid Ounce (1 1/2 Cups, 375 Milliliter)|
|Coconut milk||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Thai fish sauce||2 Tablespoon (Nam Pla)|
|Fresh pineapple||6 1⁄2 Ounce, cut into 3/4 inch wide strips (1/2 Small Sized, 200 Gram)|
|Fresh basil leaves||2 Ounce (60 Gram)|
1. Place shallots, chillies, galangal or ginger, lime leaves, lemon grass, tamarind, 1 tablespoon lime juice, water, shrimp paste and dried shrimps in a food processor and process to make a thick paste, adding a little more water if necessary.
2. Place pork in a bowl, add spice paste and toss to coat pork well.
3.Heat oil in a wok or large saucepan over a medium heat, add pork and stir-fry for 5 minutes or until fragrant and pork is just cooked.
4. Stir in sugar, coconut cream and milk and fish sauce and simmer, uncovered, for 8-10 minutes or until pork is tender.
5. Add pineapple and remaining lime juice and simmer for 3 minutes or until pineapple is heated. Stir in basil.