1 May 2018 Easy Pork Curry Yield: 4-6 Preparation Time: 15 minutes Cooking Time: 60 minutes Ingredients: 2 Tbsp olive oil (divided) 1 small white onion 2 cloves garlic, minced 1 Tbsp minced ginger 2 Tbsp curry powder 2 cups diced tomatoes, drained 1 can coconut milk (light or full fat) 1 cup chicken stock 1 boneless pork picnic roast or shoulder blade roast (2-3 lb) 4 cups basmati rice, cooked as per package directions Fresh cilantro 1 lime, cut into wedges Cooking Instructions: In a large heavy pot over high heat add olive oil and onion. Cook 3-5 minutes, or until onions are translucent. Lower heat to medium-high, add garlic and ginger. Cook, stirring constantly for 1 minute. Add curry powder, stirring into onion mixture for 15 seconds. Add diced tomatoes, coconut milk and chicken stock stirring mixture until well incorporated. Continue to heat mixture over medium-high heat until ready to add pork. Cut pork roast into 1 inch pieces. In a large skillet over high heat, add 1 tbsp olive oil. Add cubed pork, working in batches if pan is too small. Sear pork on all sides, approximately 1-3 minutes. Add seared pork to pot with curry mixture and reduce heat to low. Cover and simmer for 30-45 minutes, or until internal temperature of pork has reached 160°F. Serve spooned over a bowl of basmati rice, topped with fresh cilantro and a squeeze of lime. Pork Stew with Root Vegetables and Apple Cider Apple Cider and Mustard Pork Rib Roast Print Rate this article: No rating 349 Please login or register to post comments.