Curry paste
3 Shallots or 1 small red onion
1 Long red chili
10 ml Ground cumin
10 ml Ground coriander
15 ml Turmeric or 3 cm fresh turmeric
4 cm ginger, peeled and sliced
4 Cloves garlic
4 Stems lemongrass, chopped (white bits only)
Grated peel and juice of 2 limes
30 ml Brown or coconut sugar
120 ml Melted coconut oil or vegetable oil
For the meat
1.60 kg Cubed shoulder of pork
Salt and milled pepper
3 tbsp Coconut oil or vegetable oil, for frying
750 ml Pork or chicken stock
400 g Coconut cream
For serving
Cooked rice noodles
1 Cucumber, cut into thin shards
Handful each of coriander, basil and mint
Sliced red chili
Lime wedges