5.0
(1)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Heat the oil in a wok over high heat. Add the half of the pork and cook for 2 minutes each side or until golden. Transfer to a plate. Repeat with the remaining pork.
Step 2
Add 3 of the curry sprigs and the cinnamon to the wok. Cook, stirring, for 30 seconds or until aromatic. Add the curry sauce and coconut cream. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until reduced slightly.
Step 3
Return the pork to the wok with the sugar and tamarind. Stir to combine. Simmer for 1 minute or until the sugar is dissolved and the pork is heated through. Stir through the remaining curry leaves.
Step 4
Serve pork curry on top of steamed rice, with chapati on the side.
Your folders
theflavorbender.com
5.0
(23)
80 minutes
Your folders
greatcurryrecipes.net
4.7
(21)
1 hours
Your folders
theflavorbender.com
5.0
(5)
30 minutes
Your folders
taste.com.au
3.5
(2)
25 minutes
Your folders
delicious.com.au
4.0
(12)
20 minutes
Your folders
cooking4allseasons.com
Your folders
theflavorbender.com
5.0
(118)
40 minutes
Your folders
islandsmile.org
4.2
(5)
20 minutes
Your folders
gourmettraveller.com.au
30 minutes
Your folders
internationalcuisine.com
5.0
(3)
40 minutes
Your folders
theflavorbender.com
5.0
(22)
15 minutes
Your folders
bosh.tv
Your folders
olivemagazine.com
Your folders
satyamskitchen.com
40 minutes
Your folders
wellnourished.com.au
5.0
(13)
20 minutes
Your folders
wellnourished.com.au
4.9
(12)
180 minutes
Your folders
gourmettraveller.com.au
Your folders
cookrepublic.com
5.0
(9)
Your folders
epicurious.com
60