- Prep Time 15 min
- Cook Time 35 min
- Score 9.5/10
Curry is…a lot of things. 🙂
It’s an Indian spice used in lots of dishes, with or without meat.
It’s also (if you ask me) a mix of condiments, deliciously combined to create the perfect gravy dish for any meat or veggie out there: chicken (curry), pork (curry), fish (curry), beef (curry), veggie (curry), you name it.
It’s a leaf, green, that comes from an Indian tree and that is very often used in South Indian dishes.
The below dish could be the perfect last meal from 2015! So why not try it for New Year’s menu! 😉
- pork meat (500 gr)
- corn (100 gr)
- spring onions (3 pieces) and onion (half medium-size onion)
- parsnip (half piece)
- curry paste (5 table spoons)
- curry powder
- soy sauce (1 table spoon)
- peanut butter (4 table spoons)
- salt and pepper
- water for the thai curry (1 glass)
- brown sugar (1 table spoon)
- Lime juice (1 table spoon)
- wok (i've used the wok but you can use a pot as well)
- pan for boiling the rice
How I did it
The pork Chop the pork meat in small pieces. I added them in a bowl and seasoned properly with salt, pepper, red sweet paprika, oregano. Mixed all and added into the wok to get the thyme&spring onions flavour. Keep mixing and let it cook until the pork starts getting the brown color.
Curry time! Add the curry paste (5 table spoons), add the peanut butter (4 table spoons) and mix. 2 minutes later, add the soy sauce (1 table spoon), the sugar and water, I added 3/4 glass of water. I also added a bit of curry powder, to empower the curry flavour. I left it to stir for 5-7 minutes (medium heat) and then added the corn. Leave it to stir until the corn is cooked. Last but not least, add some lime juice to cut the richeness of the gravy a bit. In the meatime, let it rest for a while and cook the Jasmine rice for 15 minutes, it goes so well with the pork curry. And, it's done! Dig in!
Here is a demo with the cooking process
Note: This recipe is adapted from BBC Good Food but cooked in Cook to smile way :).