This month's recipe comes courtesy of the Thai on The River at Battersea. This unique restaurant comes into its own in the summer with its remarkable river views from the outside eating areas. That said, the food is well worth sampling all year round.
Ingredients
1 pound of belly pork, cut into small slices
1 tablespoon of palm sugar
3 tablespoons of fish sauce
3 tablespoons of red curry paste
1 teaspoon of black pepper, freshly grounded
3 Apple Aubergines (Makheua) sliced into quaters
Gkrachai (also known as Kachal a form of ginger)
Half cup of prik yuat (green Thai bell peppers)
Kaffir lime leaves
Sweet basil
Fresh chillies, sliced
2 clusters of Pea aubergines (Makreu Puang)
1 fresh red chilli (Phrik)
3 tablespoons of vegetable oil
Method:
Heat wok and add belly of pork and stir-fry until golden. Mix in curry paste and stir. Add fish sauce, palm sugar, chilies, Gkrachai, Lime leaves and pepper stir-fry for two minutes. Add apple aubergines, and stir-fry until heated through adding cluster of pea aubergines last. Serve straight from the wok.
