Although this recipe uses pork you can vary the meat if you
wish.
Ingredients
750g / 1lb 10oz leg or shoulder of pork
3 tbsp vegetable oil
2 onions, sliced
2.5cm / 1 inch piece of ginger root, chopped fine
2 fresh green chillies, seeded and chopped
1.5 tbsp medium curry paste
1 tsp ground coriander
175-250g / 6-9 oz mushrooms, sliced thick
850 ml / 1.5 pints / 3.5 cups of stock
3 tomatoes chopped
0.5-1 tsp salt
60g / 2 oz creamed coconut, chopped
2 tbsp almonds
Cut the pork into small bite size pieces. Heat the oil in a saucepan, add the
pork then fry until sealed, stirring frequently then remove the pork from the
pan. Add the onions, garlic, ginger, chillies, curry paste and coriander to the
saucepan and cook gently for 2 minutes. Stir in the mushrooms, stock and
tomatoes, and season with a little salt to taste.
Return
the pork to the pan, then cover and simmer very gently for 1.25-1.5 hours or
until the pork is tender. Stir the creamed coconut and ground almonds into the
curry, then cover the pan and cook for 3 minutes
Cut the pork into small bite size pieces. Heat the oil in a saucepan, add the
pork then fry until sealed, stirring frequently then remove the pork from the
pan. Add the onions, garlic, ginger, chillies, curry paste and coriander to the
saucepan and cook gently for 2 minutes. Stir in the mushrooms, stock and
tomatoes, and season with a little salt to taste.
Return
the pork to the pan, then cover and simmer very gently for 1.25-1.5 hours or
until the pork is tender. Stir the creamed coconut and ground almonds into the
curry, then cover the pan and cook for 3 minutes