This is very similar in preparation to my last curry recipe.
2 lbs cubed pork
4 kiwifruit, peeled
2 medium onions, chopped rough
3 large garlic cloves
4″ piece of fresh ginger root, peeled
2″ piece of fresh galangal root, peeled
1/2 C cilantro leaves
1 2/3 C coconut milk
2 t coriander seeds
2 cinnamon sticks
2 t cardamom pods
2 t cumin seeds
1 t green peppercorns
3 serrano chillis or 4 jalapeños (remove seeds and pith for less heat)
zest of 2 limes
juice of 2 limes + 1 T
2 T white sugar
Brown the meat in a large heavy-bottomed pot, working in two batches. Meanwhile, toast and grind any whole spices you’re using. Purée the kiwi, onions, garlic, ginger, lime zest, cilantro, and chillis in a food processor or blender until smooth.
After the meat has been browned, remove from the pot, and add in the coconut milk. Let reduce by about half. Add in the spices and stir for about 1 min, then add the meat back in. Add the puréed kiwi mixture, lime juice, and sugar.
Simmer over medium-low to low heat for about two hours, stirring frequently (about every 10 min or so). The liquid will reduce and the mixture will start to thicken and slightly brown. Once it starts to brown, you’ll have to stir it almost constantly to keep it from sticking and burning. The curry is done when the oil from the coconut milk has separated out from the sauce, and the curry is well-browned, and the vast majority of the liquid has evaporated away, leaving just enough sauce to coat the meat.
Serve with medium-grain rice, and toasted coconut, toasted almonds, and fresh cilantro in little bowls.
If you have the time, make this 2-3 days ahead, and store in the fridge, allowing the flavours to develop and mature even more.