Forager’s Spring Curry: A Wild, Seasonal Recipe
Nothing says “spring” like a fresh, foraged meal! Savor the flavors of the season with this mouth-watering spring curry recipe.
The following is an excerpt from Forage, Harvest, Feast by Marie Viljoen. It has a been adapted for the web.
Forager’s Spring Curry
This boldly flavored spring stew evolved from a forager’s version of fridge clean-out day.
Foragers have the best leftovers. It is now a spring dish I re-create every year.
Serves 4
Ingredients
- 11/2 pounds (680 g) pork shoulder, cut into about 6 large chunks
- 4 ounces (113 g) young pheasant back mushroom, sliced very thinly (substitute any other mushroom)
- 3 tablespoons soy sauce
- 3 tablespoons Ramp Pickle juice
- 1 tablespoon sugar
- 1 can (13.5 fluid ounces/400 ml). coconut milk
- 3 hot red chiles
- 1 Thai lime leaf
- 6 radishes, cut in half, with lower stems still attached
- 1 tablespoon Sumac Essence
- 8 Prickly Ash Quick Pickled Brussels Sprouts
- 4 ounces (113 g) fiddleheads, blanched
- 2 teaspoons Prickly Ash Oil
- 3 ounces (85 g) watercress leaves. (or substitute wintercress)
- 1 teaspoon Prickly Ash Paste
Process
In a large pot combine the pork, mushroom, soy sauce, Ramp Pickle juice, sugar, coconut milk, chiles, lime leaf, and radishes.
Add a little water if necessary to barely cover the meat. Bring the liquid to a simmer over high heat (stir occasionally to prevent sticking).
Reduce the heat and cook at a gentle simmer for 2 hours, covered, with a crack left for some evaporation.
Remove the lid and add the Sumac Essence, Prickly Ash Quick Pickled Brussels Sprouts, and fiddleheads. Increase the heat and cook uncovered at a high simmer for another 30 minutes.
Stir in the Prickly Ash Oil and fresh watercress no more than 5 minutes before serving.
At the table dress the top of the curry with flecks of Prickly Ash Paste.
Serve alone in bowls, or with sticky rice on the side.
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