Ingredients
2 tsp garam masala
2 tsp ground turmeric
1 tsp freshly ground black pepper
pinch ground chilli powder
500 g pork fillet, fat trimmed, diced
2 tsp extra virgin olive oil
2 brown onions, sliced
6cm piece ginger, cut into fine batons
8 cloves garlic, crushed
12 fresh curry leaves
½ cup salt-reduced chicken stock
½ cup canned light coconut milk
1 tsp fish sauce
1 cup fresh pineapple, diced
75 g raw cashews, unsalted, finely chopped
1 cup snow peas, trimmed, halved
1 cup green peas
¾ cup brown rice, cooked, to serve
bean sprouts, to serve
coriander, to serve
green shallots, sliced, to serve
Method
- Combine spices in a large bowl. Add pork fillet and mix well. Set aside. Heat oil in large saucepan over a medium heat. Add onion, ginger, garlic and curry leaves. Cook, stirring regularly, for 3 minutes. Add pork and continue to cook for a further 3 minutes or until pork is browned.
- Add stock, coconut milk and fish sauce and bring to a simmer. Add pineapple and cashews and simmer for 20 minutes or until sauce thickens slightly and pork is cooked through.
- Add snow peas and peas and cook for another 2 minutes. Divide rice and curry between serving bowls. To serve, top curry with sprouts, coriander and shallots.
