Tepo Curry (Gang Tay Po)

This family favourite has three distinct flavours; sweet, spicy and sour. The sour note is achieved by adding tamarind, a popular ingredient used in the dishes of South East Asia and India. Traditionally this dish is cooked with belly pork and water convolvulus (also known as water spinach). If this vegetable is unavailable, replaced it with watercress (which has a similar flavour), as we have done.

Ingredients

• 228g belly pork (cut into bite size pieces). Use lean pork if preferred
• 1 bunch or 57g watercress (include the stalks) OR 85g water convolvulus (cut ino 6cm lengths)
• 3 large kaffir lime leaves (shredded)
• 1 heaped tbsp tamarind - to taste (soak in 85ml warm water)
• 28gm palm sugar (to taste)
• 2 tbsp Mai Siam Fish Sauce
• 1 1/2 tbsp Mai Siam Red Curry Paste
• 400 ml coconut milk
• 200ml water

Preparation

1. Gently heat a wok or pan, add 3 tbsp coconut milk and the red curry paste together.
2. Mix well and stir constantly to prevent the paste from sticking to the pan. The coconut milk will eventually reduce to oil and separate from the red curry paste. This should take about 5 minutes.
3. When the oil starts to come out of the red curry paste, add the pork (in batches) and when that has sealed, the rest of the coconut milk and the water.
4. Bring to the boil and reduce the heat to simmer the curry.
5. Soak the tamarind pulp in warm water for 20 minutes. Mix well and discard the seeds and large lumps of pulp.
6. Add the tamarind water to the pork.
7. Simmer the curry, stirring occasionally until the pork is nearly cooked. This should take about 30 minutes.
8. Now add the kaffir lime leaves, fish sauce and palm sugar to taste.
9. Wash and drain the watercress or water convolvulus and add to the curry.
10. Stir well and adjust seasoning.
11. Turn off the heat and serve with jasmine rice.