The Pioneer Woman Tasty Kitchen
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Pork Curry Vindaloo

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Prep:

Cook:

Level: Easy

System:

6

Description

This is just a simple pork curry to be served over jasmine rice with some buttery naan. I usually get my naan at a local Asian market. Perhaps one day I will make my own.

Ingredients

  • 1-½ pound Red Potatoes
  • 2 whole Onions
  • 2 pounds Pork (loin, Rump, Shoulder... Whatever)
  • 3 Tablespoons Fresh Minced Ginger
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Curry Paste
  • 5 cups Beef Broth
  • 13-½ ounces, fluid Coconut Milk
  • 2 Tablespoons Cornstarch, Only If Needed

Preparation

1. Peel and cut up potatoes and put aside in a bowl of cold water. Chop onions. Then cut up the pork, into bite-sized pieces. Mince ginger in a food processor or with a microplane.

2. Heat the olive oil in a large pot or Dutch oven. Add the onion and ginger and saute for about 2 minutes.

3. Add the meat and cook for ten minutes on medium-high heat. Add curry paste and stir for 4 minutes

4. Drain the potatoes. Add potatoes and broth (enough to cover everything, roughly 5 cups. You may need a little more or a little less).

5. Bring to soft boil, turn heat down low or warm if it threatens to keep boiling and let simmer for an hour.

6. Add coconut milk.

7. Let the mixture simmer until meat is tender, checking every 15 to 20 minutes. If it looks like it’s scorching, take pot off heat and leave alone for 5 minutes but don’t scrape the bottom of the pot.

Note: If broth is too thin, mix 2 tablespoons of cornstarch in 2 tablespoons of water, then add the mixture into the curry and stir until it thickens to your liking. This will thicken it up.

Serve over hot jasmine rice and alongside some naan bread. I also enjoy sweet mango chutney!

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