Hot Lady Saturday as it is served

Pork escallops,
250g of crispy fresh vegetables
1 small-medium green pepper
ginger powder, cumin powder, crushed black pepper, virgin olive oil, fresh coriander, 2 limes, dried hot chillies.
2 Shallots
Light soy sauce
Half a tin of coconut milk


First make the curry paste: Get your mortar and pestle ready!

What you will need for the curry paste

Cut the pepper up into small pieces, chop up a bunch of coriander, stalks and all. Add in the flesh of two limes and the shallots, roughly sliced.
Add a tablespoon each of the ginger powder, cumin powder, and crushed black pepper.
Break up and sprinkle 2-6 of the dried chilies into the mix (To taste! Not everybody wants their curry too hot)
Add a spoon of virgin olive oil and 2 spoons of light soy sauce.
Now add muscle power: Mash it all up into a rough paste. You can do this in a blender and it will be smoother, but I prefer the less consistent character you get doing it manually: Sometimes each mouthful tastes slightly different!

Now prepare the meat and cook it all. Slice the pork into thin strips. Add some olive oil to a frying pan and bring to heat. Seal the meat and then add the prawns and vegetables, including any green pepper left over from the curry paste. Stir it up for a minute, add the paste, stir for another minute and then add about half a tin of the coconut milk.

Cook for about 10 minutes on decent heat.

Serve with:

Rice of your choice

Cold beers.

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