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Pork curry

Recipe from: 8/30/2007 12:00:00 AM

Ingredients 12
Servings 4
Time 5


  • 60
    coconut cream
  • 30
    green curry paste
  • 30
    fish sauce
  • 2
  • 1 can (400 ml) coconut milk
  • 10
    baby potatoes, cooked until just soft
  • 25
    green peppercorns, drained
  • 350
    cooked leftover pork, cubed or cut into strips
  • 200
    green beans, cut into 4 cm lengths
  • 1
    brinjal, diced
  • salt and freshly ground black pepper
  • fresh parsley to garnish


Simmer the coconut cream in a wok or saucepan over medium heat for 5 minutes or until a layer of oil rises to the surface. Add the curry paste and simmer until fragrant. Add the fish sauce and sugar and heat for another 2 minutes. Add the coconut milk and simmer for 5 minutes. Add the potatoes, peppercorns and pork and simmer for 5 minutes or until heated through. Add the beans and brinjal and simmer for another 5 minutes. Season with salt and pepper and serve with basmati rice or risoni pasta. Garnish with parsley.

Read more on: pork  |  shallow-fry  |  curry

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