My-Thai Pork Curry
- 1 Teaspoon-Coriander Seeds
- 1 Teaspoon-Mustard Seeds
- 1 Teaspoon-Cumin Seeds
- 1 Teaspoon-Fennel Seeds
- 3 Cloves-Garlic-peeled
- ¼ Cup-Ginger-peeled, rough chopped
- 3 Each-Roasted Red Pepper-deseeded, rough chopped
- 6 Each-Chipotle Peppers-(packed in adobo), deseeded
- 1 Each-Jalapeno Pepper-leave in seeds for hotter curry paste
- ½ Cup-Cilantro-leaves only
- 3 Tablespoons-Tomato Paste
- 1 Tablespoon-Smoked Paprika
- 1 Bunch-Green Onions-rough cut
- 2 Tablespoons-Apple Cider Vinegar
- 2 Tablespoons-Olive Oil
- 2 Each-Pork Tenderloin-cut into bite size chunks
- 3 Tablespoons-Olive Oil
- To Cover-Chicken Stock
- ½ Cup-Plain Greek Yogurt
- 1 Cup-Heavy Cream
- 1 Bunch-Green Onions-cut on bias
- Place diced pork in a large zip bag.
- Toast seeds in a pan over medium high heat until fragrant, about 2 minutes.
- Remove from pan, cool, place in coffee grinder and grind into a powder.
- In a food processor add remaining ingredients for paste along with toasted/ground spices.
- Process unto a smooth paste, remove 1/3rd of the paste and add to pork.
- Seal bag and massage pork with paste, let marinade for at least one hour.
- Warm a dutch oven over medium heat, add oil and pork.
- Cook pork searing on all sides until a nice crust has formed, about 5-7 minutes, stirring frequently.
- Add just enough stock to almost cover pork and lower heat to low.
- Cook until pork is tender and about half of the liquid has evaporated.
- Meanwhile cook rice to packaged instructions, remove from heat and set aside to rest.
- Raise heat to medium, add curry paste and stir to coat.
- Add yogurt, heavy cream, green onions and stir to combine.
- Cook until slightly thickened, about 10 minutes.
- Serve over rice with soft flat bread on the side.