1 x 500g Diced Pork
3 Red Onions
2 Baking Potatoes
2 cloves Garlic
1 Lemongrass Stem
25g piece of fresh Ginger
1 Green Chilli
1 tsp of each Stonemill Turmeric, Cumin and Paprika
1 Quixo Chicken Stock Cube
1 x 400ml Asia Coconut Milk
Bunch fresh Coriander
A little Solesta oil
Peel and chop the red onions.
Peel and finely chop the garlic.
Take the top coarse layer from the lemongrass and slice thinly.
Peel and grate the ginger.
Finely chop the chilli with the seeds.
Dissolve the stock cube in 100ml boiling water.
Heat some oil in a large saucepan and fry the pork and chopped red onions until lightly browned.
Add the garlic, ginger, chilli, lemongrass, turmeric, paprika and cumin – cook gently for a few minutes to allow the flavours to be released.
Pour over the stock and the coconut milk. Bring to the boil and then cover and simmer for 40 minutes.
Meanwhile, peel the 2 potatoes and chop into chunks the same size as the pork.
Add to the curry – stir well and cook for another 10 minutes until the potatoes are tender.
Coarsely chop the coriander, sprinkle over the curry and serve.