Red Chunky Pork & Potatoes Curry
I am calling this RED Chunky Pork & Potatoes Curry because compared to all the curry dishes I have made before, either pork or chicken, this one is well, red. Maybe I should name it tomato-based pork and potatoes curry instead but RED sounds cooler, HAH!
In any case, this was really good if I say so myself. The smell of curry permeating the house while it’s simmering is definitely something to get used to. You must really love or at least like curry dishes a bit to appreciate the aroma while it’s cooking. But once you take a bite, and a then few more bites, I’m telling you, IT IS GOOD!
Red Chunky Pork & Potatoes Curry
Ingredients
- 2-3 pounds Boston Butt pork cut slice in chunks
- 3 medium potatoes peeled and cubed
- 1 can coconut milk
- 1 sm onion chopped
- 3 cloves garlic chopped
- a handful of pickled ginger chopped
- 1 tsp curry paste
- 1 scoop tomato paste (about 1/2 half od a sm can)
- 2 tbsp soy sauce
- a little bit of oil
- water for blanching the pork chunks
- scallions for garnish
Instructions
- Heat up water to a boil. Add the pork chunks to blanch for 15-20 minutes. Drain the pork in a colander then set the pork chunks aside.
- Heat up oil in a pot. Cook chopped garlic, onions. and pickled ginger until soft. Add the curry paste, tomato paste, pork chunks, water, coconut milk, and soy sauce. Stir everything around then cover the pot. Simmer in medium heat. Cook until the pork is tender and the sauce has reduced in half. Stir occasionally.
- Add medium cubed potatoes. Stir everything, cover the pan to cook until the potatoes are fork tender.
Transfer the dish into a serving bowl. Garnish with the scallions(green part). What makes this soooo good is the combination of pickled ginger and tomato paste.
Serve with white rice. WARNING, you’ll probably have seconds.
