Pan Seared Chops with Green Curry Mash and Lemongrass ‘Dust’

seared pork with green curry mash and lemongrass dustThis came from wanting to do something ‘thai style’ with pork chops but with something different so that its not something you will get at a Thai restaurant. The mash and the dust are interesting components which will impress and the taste packs a punch!

Ingredients (Serves 6)

  • 6 pieces of pork chops (without the bones) about 1.5 finger thick each
  • 3 large potatoes (any type will do)
  • 1 packet of green curry mix (try to find one made in Thailand)
  • 330ml of coconut milk
  • 2 sticks of lemongrass
  • 1 shallot
  • 1 chilli padi
  • 1 small knob of ginger
  • 3 cloves of garlic

Getting it Done!

  1. Start by making the lemongrass dust
  2. Into a blender, add the lemongrass (chopped into small chunks first), the shallot (same as the lemongrass), the chilli padi (remove the seeds), the ginger and the garlic
  3. Blend into a fine paste and set aside
  4. Into a wok or pan, add a drizzle of any oil and bring to smoking point
  5. Add the paste and stir fry until the mixture dries out and turns brown
  6. Be patient as this will take some time, at least 15 minutes if not more
  7. As the mixture starts to dry out, you will need to stir constantly to prevent parts from burning
  8. When ready, remove and set aside
  9. When cool, use a fork to separate any lumps or clumps; and you will get something that looks great, smells wonderful and tastes huge!
  10. For the green curry mash, start by frying the green curry paste
  11. Then follow the instructions provided to prepare the curry
  12. For most paste, you will just need to add coconut milk and some water or chicken stock
  13. When the curry is simmering, cut the potatoes into small cubes and cook it directly in the curry itself
  14. When the potatoes are soft, after about 15-20 minutes, turn off the heat and set aside
  15. When it has cooled for a few minutes, apply a masher directly and make the mash in the pot itself
  16. Set aside when mashed to as smooth a consistency as possible
  17. For the pork, season well with salt and pepper before cooking
  18. Using a heavy bottom pan, add enough oil to coat the surface and bring to smoking point over medium heat
  19. Add the chops one at a time, making sure there is space between each chop
  20. Leave the chops to cook for one side for the first 2 minutes to get a crust from your seasoning
  21. Thereafter, cook the other side for 2 minutes
  22. Then turn the chop every 30 seconds or so, for another 6-7 minutes to cook the chops evenly and through
  23. If unsure, make a small incision at the thickest part of the chop, if the meat is white, then its done
  24. To serve, assemble your plate with the curry mash and the lemongrass dust on the side
  25. Its an impressive looking dish with a taste that will knock the socks off your guests!
  26. Done!
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