An easy one-pot, coconut milk curry with succulent pork fillet, vegetables and lots of chopped fresh ginger
using my delicious, slightly sweet Zanzibar Curry blend.
3 tbsp cooking vegetable or canola oil
1 tbsp butter or ghee
800g pork tenderloin/fillet, cut into chunks
2 brown onions, finely chopped
2 garlic cloves, crushed
2 tbsp ginger, finely chopped
2 tbsp Spice Fusion Zanzibar Curry blend
1 large carrot, thickly sliced
1 large potato, peeled and chopped into large chunks
1 cup diced tomatoes
Chicken stock (3-4 cups)
Sprig curry leaves, optional
240g Ayam™ coconut milk, optional
Flat leaf parsley, finely chopped
Heat oil in large saucepan or Dutch oven. Fry meat in batches until colour changes and meat is starting to brown;
remove from pan into a bowl.
Melt butter then add onion; cook until softened then add garlic and ginger and cook for a couple of minutes.
Add Zanzibar Curry and cook, stirring, for about 30 seconds.
Return lamb to the pan.
Add carrot and potato, tomatoes, curry leaves and enough chicken stock to barely cover the meat and vegetables.
Season with salt and pepper to taste.
Bring to a simmer, cover with lid, and cook for around 30-45 minutes until lamb is tender. Stir in coconut milk.
Cook for a few more minutes until heated through. Serve with steamed rice.
This recipe also works well with lamb.
