Monday, August 4, 2008

Pork Tikka Coconut Curry

600g lean diced pork pieces
½ cup Tikka Masala Curry paste
2 tsp vegetable oil
1 onion, roughly chopped
400g can peeled tomatoes
¼ cup water
140g coconut cream
120g beans, tailed and halved
fresh coriander sprigs
Combine diced pork and tikka paste in a glass bowl coat meat and allow to marinate for 1 hour covered with plastic wrap.
Heat oil in a large heavy based saucepan over medium high heat and saute onion for 2 minutes add the pork in two batches and quickly toss to brown the meat.
Add the tomatoes and water, break tomatoes up with the back of a wooden spoon. Bring to a gentle boil then reduce heat to a simmer and cook pork covered for approx. 45 minutes or until tender.
Remove the lid and allow curry sauce to reduce and thicken slightly by cooking a further 10 minutes on medium heat. Add coconut cream and beans stir to combine and cook 3 - 4 minutes until beans are slightly tender.
Before serving stir through the coriander sprigs and serve with basmati rice.

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