This recipe, which is equally delicious made with seafood or chicken, is traditionally steamed in a dish made from (or lined with) fresh banana leaves. If you can’t find any, line a baking dish aluminium foil.
Haw Mok Muu - Steamed Pork and Vegetable Curry
- 200g lean pork, minced or chopped very finely
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 1 dried Kaffir lime leaf, soaked for 10 minutes and and finely sliced
- 2 tablespoons fish sauce
- 300g Chinese cabbage, spinach or leeks (any combination of greens)
- 4 tablespoons thick coconut cream; skimmed from the top of canned coconut cream milk before it's shaken
- 2 tablespoons fresh coriander sprigs, to garnish
- In a large mixing bowl, combine pork, coconut milk, curry paste, lime leaf and fish sauce and mix well. Taste to see if a pinch of sugar or extra fish sauce is needed, as once you begin steaming you can't stir in more flavours.The sauce should be sweet, spicy and a little salty.
- Line a baking dish that will fit inside a steamer with aluminium foil or banana leaves. Place washed and drained vegetables in the bottom of the dish. Cover with pork and sauce. Garnish with coriander.
- Place in steamer and steam for 20 minutes. Serve with coconut cream spooned over the top, and more coriander leaves, if desired.