Pork Neck Curry with Snake Bean and Peppercorns

Ingredients

• 1 pork neck (1.5kg), cut into 6cm pieces
• 250 ml homemade coconut cream (see note)
• 350 gm snake beans, cut into 8cm lengths
• 400 ml homemade coconut milk (see note)
• 8 kaffir lime leaves, torn, plus 2 extra, shredded, to serve
• 4-6 young peppercorn sprigs (see note)
• 40 gm light palm sugar
• 2 tbsp fish sauce, or to taste
• ½ cup Thai basil (firmly packed)
• 1 long red chilli, thinly sliced, to serve
• To serve: steamed rice or rice noodles
• Curry paste
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp black peppercorns
• 20 gm large dried chillies (about 15 chillies), soaked in warm water for 25 minutes, drained, finely chopped
• 1 lemongrass stalk, white part only, finely chopped
• 2 shallots, finely chopped
• 4 garlic cloves, crushed
• 8 red birdseye chillies, seeded
• 2 tsp shrimp paste
• 1½ tsp finely grated galangal
• 6 coriander roots, washed, finely chopped
• Rind of 1 small kaffir lime, removed with a peeler, finely chopped