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Red Chunky Pork & Potatoes Curry

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Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Add medium cubed potatoes. Stir everything, cover the pan to cook until the potatoes are fork tender.