|
350 g
1 tablespoon
350 g
225 g
225 g
1
tablespoon
2.5 cm
2
tablespoons
150 ml
300 ml
2
tablespoons |
lean boneless pork, trimmed and cut into 2
cm cubes
light brown sugar
potatoes
carrots
shallots
sunflower oil
piece fresh root ginger, peeled and finely
chopped
Madras curry paste
coconut milk
Chinese Chicken Stock
chopped coriander leaves
salt and freshly ground pepper |
Method :
-
In a bowl, mix together pork and
brown sugar and set aside.
-
Cut potatoes and carrots into 2 cm
chunks.
-
Peel and halve shallots.
-
Heat oil in a wok and stir fry
pork, ginger, potatoes, carrots and shallots for 2-3 minutes or
until lightly browned.
-
Blend curry paste with coconut
milk, stock, salt and pepper.
-
Stir into pork mixture and bring to
the boil.
-
Reduce heat and simmer for 40
minutes.
-
Sprinkle with coriander and serve
on a bed of rice.
Serves 4
#Ads - Get the above cooking ingredients here at discounted price
|
