Khmer pork, coconut and pineapple curry from Rick Stein's Far Eastern Odyssey: 150 New Recipes Evoking the Flavours of the Far East by Rick Stein

  • shallots
  • coconut
  • fish sauce
  • galangal
  • garlic
  • kaffir lime leaves
  • lemongrass
  • palm sugar
  • pineapple
  • pork shoulder
  • red chillies
  • Thai basil
  • tamarind pulp
  • Thai eggplants
  • kaffir limes
  • fresh turmeric
  • prahoc
  • EYB Comments

    Can substitute purple aubergines for Thai aubergines, ginger for galangal, powdered turmeric for fresh turmeric, limes for kaffir limes, Thai shrimp paste for prahoc, and green chillies for red chillies.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute purple aubergines for Thai aubergines, ginger for galangal, powdered turmeric for fresh turmeric, limes for kaffir limes, Thai shrimp paste for prahoc, and green chillies for red chillies.

  • NikkiPixie on January 21, 2014

    This is the best thing I've ever cooked. Simple as that.

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