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Categories:
peanut oil pork shoulder onion garlic long red chili fresh ginger fenugreek seeds ground cumin ground ginger ground cinnamon ground cardamom Curry tamarind concentrate coconut cream chicken stock green beans coconut
Viewed: 30 - Published at: 9 months agoIngredients
- 1 tbsp peanut oil
- 2 2/3 lb deboned pork shoulder, chopped coarsely
- 1 None medium onion, chopped finely
- 2 cloves garlic, minced
- 1 None fresh long red chili, sliced thinly
- 1 (1 1/2 inch) piece fresh ginger, grated
- 2 tsp fenugreek seeds
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 8 None fresh curry leaves
- 1 tbsp tamarind concentrate
- 1 cup canned coconut cream
- 1 cup chicken stock
- 6 oz green beans, halved
- 3/4 cup toasted coconut
Method
- Heat oil in a large frying pan over medium-high heat. Cook pork, in batches, until browned. Remove from pan.
- Add onion, garlic, chili and ginger to pan. Cook, stirring, until onion softens. Add spices and curry leaves. Cook, stirring, until fragrant.
- Transfer onion mixture to 4.5-quart slow cooker. Add pork, tamarind concentrate, coconut cream and stock. Cook, covered, on low for 6 hours.
- Add green beans and 1/2 the toasted coconut. Cook, covered, on high for 20 mins, or until green beans are tender. Season to taste. Sprinkle with remaining coconut to serve.
