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Pork and potato coconut curry

Pork and potato coconut curry

9
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Moderate

Ingredients

Pork scotch roast, raw

400 g, (buy 500g), fat trimmed, cut into 4cm pieces

Eschalot(s)

6 whole, halved

Garlic

2 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Curry powder

1½ tbs

Salt reduced chicken stock

1 cup(s), (250ml)

Light canned coconut milk

⅔ cup(s), (160ml)

Potato(es)

200 g, cut into 3 cm pieces

Fresh coriander

½ cup(s), chopped

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook pork, stirring, for 5 minutes or until browned. Transfer to a plate.
  2. Lightly spray same pan with oil and heat over medium-high heat. Cook eschalots, garlic and ginger, stirring, for 5 minutes or until eschalots have softened. Add curry powder and cook, stirring, for 1 minute or until fragrant.
  3. Add stock, coconut milk, potato and pork and bring to the boil. Reduce heat and simmer, uncovered, for 25–30 minutes or until pork and potato are tender. Stir in fresh coriander to serve.

Notes

SERVING SUGGESTION: Carrot (cut into spirals), Lebanese cucumber (cut into spirals) and baby spinach leaves. Add it: 1 cup (80g) fresh bean sprouts. Swap it: Pork for skinless lean chicken breast fillets (fat trimmed). Simmer in Step 3 for last 5 minutes.

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