Pork and Mushroom Curry
July 27, 2009 7:24 pm
A mild and tasty curry. This recipe serves 4. Lamb or beef can be used instead of pork. Serve with rice.
Ingredients
- 750g Leg or Shoulder of Pork
- 3tbsp vegetable oil
- 2 onions chopped
- 2 cloves garlic crushed
- 2.5cm ginger root
- 2 fresh green chillies seeded and chopped
- 1.5tbsp medium curry paste
- 1tsp ground coriander
- 250g mushrooms sliced thickly
- 850ml stock
- 3 tomatoes chopped
- 60g creamed coconut chopped
- 3tbsp ground almonds
Instructions
- Cut the pork into bite sized pieces.
- Heat the oil in a large saucepan.
- Add the pork to the saucepan and fry, stirring frequently, until sealed
- Remove the pork from the pan
- Add the onions, garlic, ginger, chillies, curry paste and coriander to the pan
- Cook gently for 2 minutes
- Stir in the mushrooms, stock and tomatoes
- Return the pork to the pan
- Cover and simmer for 1 1/4 – 1 1/2 hours or until the pork is tender
- Stir in the creamed coconut and ground almonds
- Cook gently for 3 minutes
One Response to “Pork and Mushroom Curry”
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I have been in your country , its very cold there.
PORK FAT Tutorial.
Place three fats on there own saucers in the refrigerator over-night.
1. Pork Fat (like bacon Drippings)
2. Vegetable oil
3. olive oil. (Good for your chloresterol)
NOTICE the PORK FAT is almost as hard as a rock the next morning.