COCONUT CURRY *

• doses: 6-8 main dish
• tempo ativo: 1.5 hours
• tempo total: 1.5 hours

Ingredientes

Cooked rice (enough to serve 8)

1½ lb. pork, cut into chunks (may substitute chicken or tofu)

¼ cup vegetable oil

1 can coconut milk (14 oz.) unsweetened

1 large onion, chopped into ¾" pieces

1 or 2 red bell pepper(s), chopped into ¾" pieces

2 medium carrots, julienned and cut to 2" length

1 can sliced water chestnuts

1 tsp. curry powder

½ tsp. cumin

1 Tbsp grated ginger (may substitute 1 tsp. ginger powder)

½ tsp. salt

¼ tsp. black pepper

2 tsp. chili powder

½ tsp. red pepper flakes

Instruções

Cook the rice.

Heat the oil in a large frying pan. Braise the pork at medium-high heat, turning to brown all sides. Using a slotted spoon, remove the pork and place into a large saucepan, leaving the oil in the frying pan.

Shake the can of coconut milk before opening. Add to the pork and place the saucepan on medium heat.

Add the vegetables and all spices to the frying pan. Stir well. Sauté until the vegetables start to brown. Transfer the vegetable mixture into the sauce pan, cover, and simmer about 5 minutes.

Serve over fluffy white rice.

Serves 6-8. A rich and satisfying main dish; not too spicy.

Notas

Alan Marchant, shared by Joy McClean

I am a very slow cook, so it may take you only 1 hour to make this dish.