Pork & Mushroom Curry

Although this recipe uses pork you can vary the meat if you wish.


750g / 1lb 10oz leg or shoulder of pork

3 tbsp vegetable oil

2 onions, sliced

2.5cm / 1 inch piece of ginger root, chopped fine

2 fresh green chillies, seeded and chopped

1.5 tbsp medium curry paste

1 tsp ground coriander

175-250g / 6-9 oz mushrooms, sliced thick

850 ml / 1.5 pints / 3.5 cups of stock

3 tomatoes chopped

0.5-1 tsp salt

60g / 2 oz creamed coconut, chopped

2 tbsp almonds

Chopping the hard way  


Cut the pork into small bite size pieces. Heat the oil in a saucepan, add thepork then fry until sealed, stirring frequently then remove the pork from thepan. Add the onions, garlic, ginger, chillies, curry paste and coriander to thesaucepan and cook gently for 2 minutes. Stir in the mushrooms, stock andtomatoes, and season with a little salt to taste.

   Cooking potReturnthe pork to the pan, then cover and simmer very gently for 1.25-1.5 hours oruntil the pork is tender. Stir the creamed coconut and ground almonds into thecurry, then cover the pan and cook for 3 minutes.

The curry is then ready to eat.