Ingredients

• 2 large pork steaks - diced
• 1 can coconut milk
• 200ml chicken stock
• 2 onions
• 8-10 mushrooms

Marinade

• 1 dessertspoon of cumin seeds
• 1 dessertspoon of coriander seeds
• 2 green chillies
• 2 dessertspoons of olive oil
• ½ teaspoon of cayenne pepper
• Juice and zest of 1 lime
• 2 cloves of garlic
• 1 inch ginger - chopped

Directions

• Add all of the ingredients for the marinade into a food processor and blitz until a thick chunky paste-like consistency has been achieved.
• Spread it over the pork until all of the meat has been fully coated. (If it is still a little dry add in an extra drizzle of olive oil to loosen the consistency)
• Leave to marinade for at least two hours or for as long as you can allow.
• Heat a large frying pan and quickly seal off the pork and all of the marinade.
• You can seal this off quite quickly and generate a beautiful aroma in the house.
• After the meat is sealed off add in the onions and mushrooms and cook them for 3-4 minutes before adding in the coconut milk and the chicken stock.
• Bring to the boil and then simmer for 20 minutes.
• Alternatively if time is scarce you can just fry off the pork and onions and add the green curry paste directly to the pan and continue with the stages from there.

Tags: family occasion recipes, healthy eating, Kevin Dundon, main course recipe, meat recipe

(2 votes, average: 4.50 out of 5)

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This entry was posted on Monday, July 6th, 2009 at 8:04 am and is filed under Consumer friendly chef, Family Spending. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.