White Curry
White Curry is a modern Southeast Asian fusion recipe for a classic white-coloured curry of pork (or chicken or fish) in a coconut and cream base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: White Curry.
prep time
20 minutes
cook time
160 minutes
Total Time:
180 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesPork RecipesFusion RecipesFusion Recipes
This is a Southeast Asian curry that can be made with pork or fish (I’ve used pork in this example) but which contain no colouring ingredients, so the final curry comes out white.
This is part of my series of coloured curries:
black curry,
blue curry,
red curry,
orange curry and
green curry.
Ingredients:
2 shallots, coarsely chopped
3 garlic cloves, coarsely chopped
3cm (1 in) piece of ginger, peeled and roughly chopped
1/2 tsp sea salt
1/2 tsp ground coriander seeds
1/4 tsp ground white pepper
1/4 tsp ground cumin seed
2 tbsp vegetable oil
500g (1 lb) pork (or chicken thighs), cubed
4 medium kaffir lime leaves
3cm (1 in) piece of galangal
1 stalk lemongrass, white part only, smashed with a blunt object
2 green bird’s eye chilies, split lengthways
400ml (1 tin) coconut milk
2 tsp palm sugar (you can substitute regular sugar)
1 tbsp fish sauce
225g (½ lb) small aubergines (eggplants), peeled and cubed
1 pack oyster (or enoki) mushrooms
60ml (1/4 cup) double (heavy) cream
Method:
Combine the shallots, garlic, ginger, salt, coriander and cumin powders in a food processor with the fish sauce and render to a fairly smooth paste with no large lumps.
Sprinkle the sale over the meat and set aside.
Place a heavy-based pan over medium-high heat. Once hot add the oil, followed by the meat. Allow the meat to brown on one side then flip over and brown on the other side. Transfer the meat to a large bowl (if you need to cook in batches) and cook the next batch.
Stir the spice paste into the oil remaining in the pot and cook for about 3 minutes, until very fragrant (stir constantly to prevent burning). Add the lime leaves, galangal, lemongrass and chillies. Continue frying for about 2 minutes, or until you can clearly smell the lime leaves.
Now pour in the coconut milk and stir in the palm sugar. Return the meat to the pot, cover loosely with a lid and simmer over medium-low heat for about 2 hours (for pork) or 60 minutes (for chicken).
Add your choice of mushrooms and the aubergine pieces. Continue cooking, uncovered for about 20 minutes, or until the aubergine is tender and the gravy has thickened slightly.
Remove the lime leaves, galangal, bruised lemongrass and slit chillies. Add the cream and bring just to a simmer.
Serve immediately accompanied by steamed jasmine rice.
If you substitute cooked turkey for the other meats, adding it at the same stage as the mushrooms, this makes an excellent leftovers dish after Thanksgiving or Christmas.