How to take a simple one pan fry up and make it better: Start with red curry paste.
Pork and Potatoes in a Red Curry Sauce
- 1/2 lb pork cut into small strips
- 1 green bell pepper chopped into small bites
- 2 lbs potatoes skinned and cut into large bites
- 3 green onions green parts only finely chopped
- 1 1/2 tbsp red curry paste
- 1 cup chicken stock
- 2 tbsp sunflower oil
Steam potatoes until they are almost cooked through, about 10 minutes. Rinse in cold water to stop cooking. In a large frying pan heat sunflower oil. Fry curry paste until it begins to brown over medium high heat. Add pork and brown, mixing it with the paste. Add potatoes and green bell peppers. Mix well then add chicken stock. Bring to a boil then turn heat down to a simmer and mostly cover the pan. Simmer until potatoes are cooked through, about 15 minutes. Season with salt and pepper. Remove top and reduce liquid by half over high heat. Add green onions and serve over brown rice.
I happen to have some red curry paste! Yum!
I have red curry paste in my pantry that we use for Indonesian cooking which is Wouter’s department. It is quite an ingenious idea to use with pork and potatoes. A great way to add another flavor dimension. Nice!
Quick and easy, with LOADS of flavor – my favorite combination!
What a great idea – the red curry paste kicks it up a notch, I’m sure.
Hmm, that red curry sounds like it added a nice kick to the pork.
Oh yes, I think I may have to make this. I think I might add some green beans as a nice way to round it out as a whole meal in one dish…not that it isn’t perfect already, but green beans would be a nice addition! Love this.
I’d love to try this, Greg, but haven’t a clue about purchasing curry, other than green curry is a bit milder than red. Do you guys have a favorite brand that you wouldn’t mind sharing? Thanks!
Wow curry, I love this specially when its extra hot
Reblogged this on but4less and commented: