• Paste
• 10 red chillies, seeds removed
• 1 shallot, diced
• 20 g coriander, stems only
• 2 tsps coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 2 black cardamoms, seeds only
• 2 tbsps unsalted peanuts
• 1 tsp ground mace
• 3 anchovies (original is 1 tsp. shrimp paste)
• 25 g galangal, peeled
• 1 lemongrass root; just use the lower 1/3
• 1 tsp salt
• Curry
• 500 g pork tenderloin, sliced into strips
• 400 ml tin of coconut milk (reserve a little milk for drizzling)
• 1 lemongrass, bashed
• 10 g fresh basil leaves, sliced into thin strips
• 7 lime leaves, fresh if you can find them, or dried is ok
• 2 tbsps fish sauce
• 1 tbsp soft brown sugar

Paste: You can use a pestle and mortar as I did in Thailand, it is hard work and will give you extra muscles! Or just use a blender which I have here, my cooking tutor would be so disappointed in me!

•   Dry roast the nuts, set aside.
•   Dry fry the coriander, cumin, peppercorns and black cardamom until you can smell an aroma.
• Add all of the above with the chillies, shallot, coriander stems, nutmeg, anchovies, peanuts, galangal, lemongrass and salt.  Blend into a paste.

Curry: In Thailand half of the coconut milk is used first and reduced down to make an oil for frying.

• Empty half the coconut milk tin into a wok and reduce it until you see the oil separate, will take around 5 minutes.
• Add 2 tablespoons of the paste and cook this for 2 minutes.
• Stir in the pork and coat in the paste, cook until each piece is white, then add the lemongrass and the rest of the coconut milk, stir well.
• Add the sugar, the lime leaves and the fish sauce.  Cook for a few minutes more before adding most of the basil, (reserve some strands for serving). Mix well.
•   Serve with an extra sprinkle of basil and a drizzle of the reserved coconut milk.