Calorie controlled cooking spray
2 medium, finely chopped
2 tablespoons, rendang
2 clove(s), crushed
1½ inch slice(s), peeled and grated
Chilli, Green or Red
2 individual, red, 1 deseeded and finely chopped and 1 sliced, to serve
Pork Shoulder Joint, Lean, Boneless, raw
800 g, diced
Chicken stock cube(s)
1 cube(s), to make 500ml stock
Reduced Fat Coconut Milk, Canned
3 tablespoons, 2 tablespoons, stalks and leaves finely chopped, 1 tablespoon sprigs, to serve
600 g, made into cauliflower 'rice'
1 medium, cut into wedges, to serve
- Mist a large, lidded, nonstick casserole dish with cooking spray and fry the onions for 6-8 minutes until soft. Add the curry paste, garlic, ginger and chilli and fry for another 2 minutes.
- Add the pork and stir-fry for 3-4 minutes until just browned. Add the stock, coconut milk and coriander, and stir to combine. Cover, reduce the heat and gently simmer for 2 hours 15 minutes, stirring occasionally.
- Using a slotted spoon, transfer the pork to a plate, then increase the heat. Gently simmer the sauce for 15 minutes until reduced. Meanwhile, shred the pork using two forks, then stir through the sauce.
- Put the cauliflower ‘rice’ in a microwave-safe bowl, then cover and cook on high for 4 minutes, stirring halfway through. Serve the curry and cauliflower ‘rice’ in bowls with the extra chilli slices and coriander scattered on top and the lime slices on the side to squeeze over.