- 1 tablespoon olive oil
- 350 g boneless pork chops, cut into 1-inch cubes
- salt and freshly ground black pepper
- 1 red onion, roughly chopped
- 350 ml chicken stock
- 250 ml coconut milk
- 1-2 tablespoons green curry paste, to taste
- 450 g potatoes, cut into 3 cm chunks
- 450 g carrots or parsnips, cut into 3 cm chunks
- 200 g fine beans, cut into 3 cm pieces (optional)
- naan bread or rice, to serve
Heat the oil in a large pot over a medium-high heat. Season the cubed pork with salt and pepper and cook until it’s a deep golden brown.
Add the onions and about 2 tablespoons of water to loosen the browned bits in the bottom of the pot and cook, scraping the bottom of the pan, until the onions are just softened, about 3 minutes.
Add the stock, coconut milk and curry paste and bring to a boil. Cover and simmer for 30 minutes.
Add the potatoes and carrots and simmer for 10 minutes, then uncover and simmer until the vegetables are almost tender and the stew is thickened, about 30 minutes. If using green beans, add to the stew and simmer for about 5 minutes until they are just tender. Season to taste with salt and pepper and serve with naan or rice (or both).
To make this ahead of time, prepare the stew as directed above. After letting the cooked stew cool, you can refrigerate it in the same pan you cooked it in, covered. Reheat it over a medium-low heat before serving.
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