Tuesday, May 27, 2014

Pork and Sweet Potato Green Curry

This is a family favourite of ours. It's an "African/Thai fusion" kind of thing I've come up with; it's spicy, savoury, sweet, unctuous, herbal, and delicious. I hope you like it, too.

Marinate together for 30 minutes:

  • 480 g (or 4 thick-cut) boneless pork loin chops, sliced into thick strips
  • 1 T. Kingfisher Brand Thai Green Curry Paste
  • 2 T. peanut (or coconut) oil)

After meat has marinated, prepare a large, non-stick skillet (with lid) over high heat, until smoking hot. Quickly add the pork, and allow to brown well on each side before turning. When the meat is mostly brown, reduce the heat to medium. Add, in this order, these things - stirring well after each addition:

  • 1 small green bell pepper, sliced
  • 1 medium brown onion, cut into large dice
  • 1 medium hot red chilli, cut into fine rings (pop out the seeds and pith, if you want a milder curry)

Allow the vegetables to become "tender-crisp" (about 10 minutes), before adding in:

  • 1 t. minced fresh garlic
  • 1 t. minced fresh ginger
  • 1 can coconut cream (the real stuff, without thickeners)
  • 2 T. smooth peanut butter

Bring to a simmer, reduce to low heat, pop on the lid, tilted, and allow to simmer for about an hour.

At this point, you want to add in:

  • 1 large (or two medium) sweet potato(es), cut into large cubes

Return the lid to the pot, and allow to simmer on low heat - until the broth has thickened to about a third, and the potatoes are soft enough to pierce through.

Serve over steamed jasmine rice, or rice noodles, and garnish each plate with torn coriander leaves. 

Have Sriracha sauce on the side, for those who like it spicier! :)

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