Mild Pork Curry with Coconut Milk (simple & easy)
Mild Pork Curry with Coconut Milk (simple & easy)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mild pork curry with coconut milk (simple & easy). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Great recipe for Mild Pork Curry with Coconut Milk (simple & easy). This easy Filipino curry is very mild (add chilies to add heat!), but fills your house with a nice curry aroma. Satisfies your curry and coconut craving too!

To begin with this recipe, we have to prepare a few components. You can cook mild pork curry with coconut milk (simple & easy) using 16 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Mild Pork Curry with Coconut Milk (simple & easy):
  1. Prepare 250-300 g Pork tail end, or any part with bone (par boiled)
  2. Take 1 Tbsp cooking oil
  3. Prepare 1 medium Onion, coarsely chopped
  4. Get 5 cloves Garlic, coarsely chopped
  5. Make ready 1 knob Ginger, minced
  6. Make ready 1 tomato (optional)
  7. Get 1/8-1/4 portion pork broth cube or powder (bullion)
  8. Prepare 1.5 Tbsp Curry powder (use regular spoon)
  9. Make ready 200 ml canned coconut milk (fresh would be better)
  10. Get 1 squeeze lemon or small calamansi
  11. Make ready 5 baby Potatoes, quartered
  12. Take 1 handful Green Beans, tips cut & halved
  13. Take 1/8-1/4 Cabbage
  14. Prepare 1 stalk leafy greens (optional: celery stalk, mustard leaves, pechay, bok choy)
  15. Take Chilies or capsicum (optional)
  16. Get to taste Salt & Pepper

Add coconut milk and water and bring to a simmer. Stir in lime juice and garnish with mint and coriander. Boneless chicken breast simmered in a rich and flavourful tomato and coconut sauce, with mild spices that give it an earthy touch, this chicken curry is a perfect midweek dinner recipe for the whole family. Here's a really terrific Coconut Curry Sauce with beautiful depth of flavour yet is made with everyday spices.

Instructions to make Mild Pork Curry with Coconut Milk (simple & easy):
  1. Set aside par boiled-boiled pork or meat of choice. In a pot, heat oil. In low heat, add onions, then ginger, then garlic, a minute apart. Sauté til onions are translucent.
  2. Add the sliced tomato. Mix in. Let the juices come out.
  3. Turn heat to medium. Add the boiled pork into the pot. Try to scoop the onion mix on top of the meat so it can brown a little, without burning the onions etc. Add dash salt, sprinkle with freshly cracked pepper. Try to do both sides, but not necessary. Drop in the 1/8 of a pork broth cube or powder.
  4. You'll notice the meat juices coming out, fats rendering. Add 1 squeeze of lemon juice or 1 small calamansi (not too much, as it has strong taste). Taste it. Season with salt and pepper according to your taste. Add the remaining portion of pork broth cube if desired. Lower the heat. Drizzle the curry powder onto the pot and cover.
  5. You'll start to smell the curry aroma. Mix lightly with a spatula. After 5 minutes, add the coconut milk then cover. Simmer for 10 minutes.
  6. Uncover, add the sliced potatoes, try to put it at the bottom of the pot. Let it simmer in low heat, covered, 15 minutes.
  7. Uncover and if your sauce is too watery, add a little cornstarch mixed in a little water. Mix it in the sauce. Drop in sliced green beans (and capsicum, if desired) on top. Let it sit on top, no need to stir. Cover. Continue simmering 5-7 minutes.
  8. Add your chili / chilies (chop if you want real heat, submerge in sauce) and leafy greens on top. Cover and continue simmering 5 minutes.
  9. By this time, your pork or meat of choice should be very tender. Sauce with a good consistency, not watery. Check potatoes, they should be cooked. Mix in veggies carefully with spatula. To cover them with sauce. It's ready for plating! (Plated photo below, serve sauce separately or scoop over on the dish)
  10. Garnish with parsley sprig or chopped green onions, sprinkle on top. (Optional) Serve with hot steamed rice or flat bread for dipping in sauce.

It's an Indian style sauce - outrageously addictive, and pairs beautifully with chicken, vegetables and legumes. I've used made a Coconut Curry with pumpkin, lentils and cashews here, but see the recipe for the "formula" to use it for what you please! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm.! Plan ahead, because the coconut milk needs to chill overnight. Coconut cream can also be used in place of the coconut milk.

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