September 5, 2015 Meat
Want a spicy, vibrant dish to impress your friends and family? Look no further than this delicious curry. Yes, the ingredient list is long but it is SO worth it. Serve over brown or jasmine rice for a truly awesome meal.
Prep Time 15 min
Cooking Time 2 hr 15 min
Total Time 2 hr 30 min
Yield 6-8 servings
3 lb of boneless pork shoulder, cut into approx 1 1/2-inch cubes
4 cloves of garlic (whole) + 2 cloves of garlic, crushed
1 tablespoon of salt + more to taste
1-2 tablespoons of coconut oil
2 red onions, chopped roughly
8 ounces of mushrooms, sliced
2 bell peppers, seeded and chopped roughly
1 large tomato, chopped roughly
1 cup of pineapple chunks (or more if you’d like)
2 teaspoons of ginger, minced
3-4 tablespoons of red curry paste
1 tablespoon of honey
2 tablespoons of tomato paste
1 14-ounce can of full-fat coconut milk
1 cup of water or broth
1/2-1 cup of cilantro, roughly chopped (I love cilantro so I put a bunch in)
Put the pork cubes in a huge pot and add the whole garlic cloves, tablespoon of salt, and a whole bunch of water. Bring everything to a boil and then reduce to a simmer, and let the pork cook until fork-tender, abut an hour and a half.
Once the pork is tender, remove it from the pot and pat it dry with paper towels. Preheat the oven to 425 degrees and lightly grease a baking sheet. Place the pork cubes on the baking sheet, sprinkle them with salt, and roast until crispy, about 15 to 20 minutes. Set aside.
Heat up the coconut oil in a large, deep pot over medium heat. Add the red onions and saute until beginning to become translucent, about 5 minutes, then add the mushrooms and peppers and saute for 3 minutes longer. Add the chopped tomato and pineapple and cook for another minute.
Scoop in the crushed garlic, minced ginger, red curry paste, honey, and tomato paste and stir well to completely cover the vegetables and pineapple. Sprinkle with salt and add the coconut milk and water and bring to a boil.
Once bubbling, reduce the heat to low, add the roasted pork chunks, and cover the pot with a lid. Cook until the sauce thickens slightly, about 15 to 20 minutes, then taste and add more salt/honey/curry paste as necessary. Right before eating, stir in the cilantro and garnish the top with some extra leaves. Serve hot over rice.