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Pork Red Curry Recipe

Pork Red Curry Recipe

Ingredients : Serves 8

1 kg pork belly, cut into 5 cm pieces

12 dried chilies, seeded

1 1/2 cups hot water

1 tablespoon tamarind pulp

1/2 teaspoon turmeric, ground

1 onion, chopped roughly

5 cloves garlic

2 teaspoons chopped fresh ginger

5 cm cinnamon stick

Salt to taste

1 stem lemon grass (white part only)

8 curry leaves

1/4 teaspoon fenugreek seeds

1 strip pandanus leaf

1/2 cup thick coconut milk

1 tablespoon oil

1 small onion, sliced finely

2 tablespoons lemon juice


Method :

Soak the dried chilies in half the hot water for 10 minutes. Soak and dissove the tamarind pulp in the other half of the hot water. Use a food processor, add the chilies and soaking water with the tumeric, onion, garlic and ginger. Blend until smooth. Use a pan and add in the blended mixture, pork, cinnamon and strained tamarind water. Add salt to taste, half each of the lemon grass, curry leaves, fenugreek seeds and pandanus leaf. Bring to the boil, cover and simmer under low heat until pork is tender. Add coconut milk and simmer, uncovered for another 10 minutes.


Using another pan, heat up the oil and fry the sliced onion and the remaining lemon grass, curry leaves, fenugreek seeds and pandanus leaf. When the onion is golden brown, stir in the cooked pork mixture. Add the lemon juice, stir and simmer on very low heat for about 5 minutes. Serve hot with steamed white rice and other accompaniments.


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