Kao Soi Noodles With Pork In Red Curry Broth

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1 lb (450 g) boned pork shoulder

2 oz (60 g) fresh ginger root

6 green onions, 4 of them crushed and 2 thinly sliced diagonally

2 tbsp fish sauce, or to taste

2 tbsp vegetable oil

5 tbsp laotian Kore (p274) or store-bought Thai red curry paste

1 tbsp Indian curry powder

1 tsp shrimp paste

1 tbsp palm sugar

8 oz (225 g) coarsely ground pork

1 quart (liter) thick coconut milk (p213)

8 kaffir lime leaves, bruised

1 lb (450 g) fresh, thin, round rice noodles, or 8 oz (225 g) dried rice sticks, soaked in water until pliable

5–6 oz (150–175 g) Chinese leaf, cut into1/8-in (3-mm) julienne

1 bunch of watercress, large stalks discarded

4 oz (100 g) beansprouts

2 tbsp torn mint leaves

2 tbsp torn cilantro leaves

1 lime, quartered

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