Dinner ideas

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.
tamarind and coconut pork curry
6H 40M



1.Heat oil in large frying pan; cook pork, in batches, until browned. Remove from pan.
2.Cook onion, garlic, chilli and ginger in same heated pan, stirring, until onion softens. Add spices and curry leaves; cook, stirring, until fragrant.
3.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.
4.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.


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