Malaysian Pork Curry and Rice

Nutrition per serve

Ingredients

• 300g jasmine rice
• 2pcs potato
• 2clov garlic
• 300g pork stir-fry
• 20g Malaysian mild curry powder
• 400ml coconut milk
• 20g fried shallots
• 15ml vegetable oil
• 15ml soy sauce
• 10ml white vinegar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a medium saucepan with 450ml water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, cut the unpeeled potatoes into 2cm chunks. Crush or finely chop 2 garlic cloves. Separate the pork stir-fry.
3. Step 3 — Brown pork
   Heat 2 tsp vegetable oil in a large deep frypan over high heat. Cook the pork, stirring, for 2-3 mins until browned. Remove from the pan. Heat 2 tsp vegetable oil in the pan over medium heat. Cook the garlic and curry powder, stirring, for 1 min or until fragrant. Add the potato and cook, stirring, for 1 min to coat.
4. Step 4 — Simmer curry
   Add the coconut milk and 180ml (¾ cup) water to the potato mixture and bring to the boil. Reduce the heat to medium and cook, covered, for 10 mins. Add the pork and cook, uncovered, for a further 5 mins or until the potato is tender and the curry is thickened (see Feed A Crowd).
5. Step 5 — Serve up
   Add 1 tbs soy sauce and 2 tsp white vinegar to the curry and stir to combine. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the rice among plates, top with the curry and scatter over the fried shallots. Enjoy!
6. Step 6 — Feed A Crowd
   We love comforting creamy curries, but if you prefer a thinner sauce, simply stir in a little more water.

Allergens

Sojabohnen