Laotian Pork Curry
This is an extremely fragrant curry
Makes enough for: 2 people
Ingredients
- 90 mls canola oil, divided
- 30 mls Laotian curry paste *
- 100 g eggplant, diced
- 2 potatoes cut into a large dice
- 500 g bone out pork shoulder chops cut into thick chunks
- salt and freshly ground black pepper to season
- 400 mls coconut cream
- 15 g coriander, roughly chopped
Method
- Place 60mls of the canola oil into a heavy bottomed pan and heat over a medium temperature
- Add the curry paste and cook for 5 minutes, stirring to make sure it does not catch
- Add the eggplant and potatoes, cook for 1 minute while stirring then remove from the pan and set aside
- Heat the remaining oil and brown the pork
- Season generously, add the vegetables and coconut cream and bring to a boil
- Lower the temperature and simmer for 30 minutes
- Adjust the seasoning, add the coriander and serve
Notes
* If you don't feel like making your own curry paste then use any mild store bought curry paste