Simple Pork Curry with Coconut Milk

5 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 small white onions/1 large, finely diced ((£0.95/3)=(£0.32))
• 1.5 tbsp fresh ginger, peeled and finely grated ((£0.60))
• 5 cloves of garlic, finely chopped ((£0.39))
• 400 ml coconut milk ((£0.75))
• 4 pork loins, sliced into chunks ((£3.60))
• 350 g rice ((£0.54))
• 150 g kale, washed & tough stems removed ((£0.65))
• 145 g baby corn, sliced into thin chunks ((£1.35))
• Fresh mint, torn to serve ((£0.60))
• 1 lime, sliced into wedges to serve ((£0.25))
• 1 tbsp olive oil
• 1 tsp turmeric
• 1 tbsp curry powder
• 400 ml chicken stock
• 2 tbsp cornflour ((+ 3 tbsp cold water))

Method

1. To a large non-stick frying pan, add the onion and fresh ginger and the olive oil. Season with salt and pepper and cook over a low heat until fragrant, for around 5 minutes.
2. Next, add the garlic and spices into the pan. Gently cook for a further 2 minutes to cook the garlic and bloom the spices. During this time, add your rice to cook, following the packet instructions.
3. Pour the coconut milk and stock into the pan and increase the heat to a low (very low) simmer. Add the pork loins and baby corn into the pan and cover with a lid. Set your timer for 10 minutes.
4. After 10 minutes, remove the lid and add half of the kale and cornflour slurry while steaming the other half of the kale over the rice to serve as a side. Cook until thickened and season with a pinch of salt and pepper.
5. Serve with a portion of rice, steamed kale, green beans and a few ladles of pork curry. Top with fresh mint and a squeeze of lime juice. If you love a little kick, add a pinch of chilli flakes.