Tamarind and coconut pork curry

Name: Tamarind and coconut pork curry
Prep time: 20 min
Cook time: 6 h 40 min
Total time: 7 h
Cuisine: Asian
Ingredients: 1 tablespoon peanut oil; 1.2 kilogram boned pork shoulder, chopped coarsely; 1 medium brown onion, chopped finely; 2 clove garlic, crushed; 1 fresh long red chilli, sliced thinly; 4 centimetre piece fresh ginger, grated; 2 teaspoon fenugreek seeds; 1 teaspoon each ground cumin and ginger; 1 teaspoon each ground cumin and ginger; 1/2 teaspoon each ground cinnamon and cardamom; 1/2 teaspoon each ground cinnamon and cardamom; 8 fresh curry leaves; 1 tablespoon tamarind concentrate; 1 cup (250ml) canned coconut cream; 1 cup (250ml) chicken stock; 185 gram (6 ounces) green beans, halved; 1 cup (75g) toasted shredded coconut

4 steps

Prep:20minCook:6h 40min

Fresh curry leaves and fenugreek seeds add extraordinary flavours to this spicy tamarind pork curry, while coconut cream adds depth and creaminess.

Updated at: Thu, 17 Aug 2023 02:36:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories619.5 kcal (31%)

Total Fat44.2 g (63%)

Carbs16.8 g (6%)

Sugars3.8 g (4%)

Protein37.9 g (76%)

Sodium206 mg (10%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat oil in large frying pan; cook pork, in batches, until browned. Remove from pan.

Step 2

Cook onion, garlic, chilli and ginger in same heated pan, stirring, until onion softens. Add spices and curry leaves; cook, stirring, until fragrant.

Step 3

Transfer onion mixture to 4.5-litre (18-cup) slow cooker; stir in pork, tamarind, coconut cream and stock. Cook, covered, on low, 6 hours.

Step 4

Add beans and half the shredded coconut; cook, covered, on high, 20 minutes or until beans are tender. Season to taste; sprinkle curry with remaining coconut.

View on womensweeklyfood.com.au

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