In this recipe, I used dried Ancho and Chipotle chillies- these were pre-soaked in boiling water to soften. These were then removed and drained (reserving the soaking water)- I used this during the frying process to avoid sticking and burning. These were processed to form a paste and then used in the recipe- they were stunning!
We used a stunning shoulder cut of Welsh pork from the Black & White pig Co-it was so full of flavour and perfect for this delicious slow cooked dish.
You can use just white and brown crab meat, or add fish and prawns into the dish as below.
Makes enough paste for double the recipe for Thai Fishcakes and enough for 500g meat in a Red Thai Curry.
You can make this in advance, the leaves stay crisp once cooled and you can cover them.
Serve as a side vegetable dish, or add 600ml of vegetable or chicken stock and turn into a delicious soup.
I love this cooked and then mixed with cooked grains. You can also add in a good handful of peppery rocket leaves and some crumbled feta cheese. Delish!!
I served this dish with cauliflower 2 ways, roasted and creamed, plus some crispy kale. The recipes for these can be found here too.