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Ингредиенты
- 26 ounce Leg or possibly Shoulder of Pork
- 3 Tbsp. Vegetable Oil
- 2 x Onions, Sliced
- 1 x "Piece Ginger Root, Minced
- 2 x Green chilies, minced
- 1Â 1/2 Tbsp. Medium Curry Paste
- 1 tsp Grnd Coriander
- 9 ounce Thickly Sliced Mushrooms
- 3Â 1/2 c. Stock
- 3 x Tomatoes, Minced
- 1/2 tsp Salt
- 2 ounce Creamed Coconut, Minced
- 2 Tbsp. Grnd Almonds
- 2 Tbsp. Vegetable Oil
- 1 x Bell Pepper in Thin Strips
- 6 x Scallions, trimmed and slice
- 1 tsp Cumin Seeds
Инструкции
- Cut the pork into small bitesize pcs, Heat the oil in a saucepan, add in the pork, and fry till sealed, stirring frequently. Remove the pork from the pan.
- Add in the onions, garlic, ginger, chilies, curry paste, and coriander to the saucepan and cook gently for 2 min. Stir in mushrooms, stock, and tomatoes, and season with a little salt to taste.
- Return the pork to the pan, cover, and simmer very gently for 1 1/2-2 1/2 hrs, or possibly till the pork is tender.
- Stir the creamed coconut and grnd almonds into the curry, then cover the pan, and cook gently for 3 min.
- Meanwhile, make the garnish. Heat the oil in a skillet, add in the bell pepper strips and scallions slices, and saute/fry gently till glistening and tender-crisp. Stir in the cumin seeds and saute/fry gently for 30 seconds. Spoon the mix over the curry and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 703g | |
| Recipe makes 4 servings | |
| Calories 414 | |
| Calories from Fat 192 | 46% |
| Total Fat 21.91g | 27% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.44g | |
| Cholesterol 92mg | 31% |
| Sodium 1149mg | 48% |
| Potassium 1428mg | 41% |
| Total Carbs 18.42g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 9.42g | 6% |
| Protein 37.85g | 61% |
