Pork and potato coconut curry
8
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Pork scotch roast, raw
400 g, (buy 500g), fat trimmed, cut into 4cm pieces
Eschalot(s)
6 whole, halved
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Curry powder
1½ tbs
Salt reduced chicken stock
1 cup(s), (250ml)
Light canned coconut milk
⅔ cup(s), (160ml)
Potato(es)
200 g, cut into 3 cm pieces
Fresh coriander
½ cup(s), chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook pork, stirring, for 5 minutes or until browned. Transfer to a plate.
2
Lightly spray same pan with oil and heat over medium-high heat. Cook eschalots, garlic and ginger, stirring, for 5 minutes or until eschalots have softened. Add curry powder and cook, stirring, for 1 minute or until fragrant.
3
Add stock, coconut milk, potato and pork and bring to the boil. Reduce heat and simmer, uncovered, for 25–30 minutes or until pork and potato are tender. Stir in fresh coriander to serve.
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