Name: Tamarind and coconut pork curry
Prep time: 20 min
Cook time: 400 min
Total time: 420 min
Yield: 6
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; 1/2 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

Tamarind and coconut pork curry

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

Serves 6

Prep

20M

Cook

6H 40M

Total

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

1/2 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

Method

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

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

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.

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.

It is fine to use all the contents of one 270ml can coconut cream, rather than wasting the remaining 20ml.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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