This curry is infused with the taste of lemongrass and ginger, and warmth from garlic and spices. It's a spring curry - not too heavy, and just warm enough to bridge the gloom of rainy days into the green of spring.

Unlike past curry recipes this one calls for whole spices to make the spice paste from scratch. Don't be put off - this comes together in five or ten minutes, and the reward is a fresh and fragrant sauce.

Green Coconut and Pork Curry
serves 2-4

1 teaspoon whole coriander
1 teaspoon whole cumin seeds
1 teaspoon whole black pepper
3 jalapenos, chopped
2 stalks lemongrass, minced
2 inches peeled fresh ginger, grated
8 cloves garlic, smashed

1 pound stewing pork, chopped into bite-size pieces
2 cans coconut milk
2 zucchini, chopped
Cilantro for garnish
Jasmine rice, for serving

In a heavy skillet over medium heat, toast the coriander, cumin, and black pepper until fragrant - just about a minute. Remove from the heat and grind in a food processor then add jalapenos, lemongrass, ginger and garlic and grind to as fine a paste as possible.

Heat a heavy stockpot over medium heat and fry the paste until fragrant - about 2 minutes, then add the pork and fry lightly until just golden. Add the heavy, thick part from one can of coconut milk and fry until the oil separates. Add the rest of the coconut milk and simmer at low heat until the pork is cooked through. Add the zucchini at the end and simmer for a few minutes or until just tender. Serve immediately.