I have to admit, this recipe is really delicious. Be prepared to wear something loose around the tummy area as you will indulge even if you don’t mean to. 😉 You have been warned.
This recipe was made with pork belly but you can easily substitute chicken, beef or lamb. It could easily be a prawn curry. Just adjust the amount of time to cook according to the toughness of the meat or seafood being used.
Pork Curry, Photo by PH Morton
Pork Curry, Photo by PH Morton
Pork Coconut Curry
Ingredients
- 1 tbsp sunflower oil
- 3 cloves garlic, minced
- 1 medium onion, chopped finely
- 2 tsp mild curry paste
- 600g pork belly, cut into bite-size pieces
- 4 medium-sized potatoes or sweet potatoes, peeled and quartered or cut into bite-size pieces
- 3 stalks celery, sliced
- 2 carrots, sliced diagonally
- 1 red (green or yellow) bell pepper, sliced
- 4 cups water
- 400ml can coconut milk (more if wanting a richer consistency)
- 175g frozen peas or string beans (optional)
- Salt and pepper
Method
- Using a large frying pan or better yet a wok, heat the oil.
- Sauté the onion and garlic together. Ensure not to burn.
- Add the pork and stir-fry until golden.
- Stir in the curry paste and fry for 1 minute.
- Add the water, turn up the heat to bring to a boil.
- Turn down the heat and simmer for 15 minutes.
- Add the potatoes, celery, and carrots.
- Pour in the coconut milk.
- Bring to the boil, then simmer for 15 minutes.
- Add the bell peppers and the peas or string beans.
- Bring back to the boil and simmer for a further 4-5 minutes.
- Season to taste with the salt and pepper.
Serve with freshly boiled rice. Tuck in!
Coconut milk based recipe is delicious with a bit of heat. I would add a good pinch of chilli powder to this recipe.