Although most curries originate from the Indian or Indonesian kitchen, Chinese cooks have created their own version, which sits somewhere between the two. Generally mild, this curry resembles Japanese-style curry in that it is sweet rather than hot. Coconut milk is rarely present in Chinese cooking – unless it is used by Nonyas who are of Chinese stock – and this is one of the few recipes that includes it.
Ingredients: (Serves 4)
- 500 g/1¼ lb boneless pork chops
- 4 tomatoes
- 2 large potatoes
- 45 ml/3 tablespoons vegetable oil
- 30 ml/2 tablespoons mild curry powder
- 15 g/½ oz ground ginger
- 400 ml/14 fl oz coconut milk
- 10 ml/2 teaspoons sugar
- 15 ml/1 tablespoon light soy sauce
- 15 ml/1 tablespoon lime juice
- Steamed rice, to serve
Method:
Slice the pork horizontally into thin escalopes, then cut into 5 cm/2 inches squares. Tenderize with a meat mallet. Skin, quarter and deseed the tomatoes.
Peel the potatoes and cut them into chunks. Heat the oil in a wok or heavy pan and fry the potatoes over high heat, turning them constantly so that they brown lightly on all sides. This will help to prevent them breaking up while being simmered with the pork. Remove them with a slotted spoon and drain on kitchen paper.
Blend the curry powder to a paste with a little water. Stir the ginger into the remaining oil and add the curry paste. Fry for 4 minutes until fragrant.
Add the coconut milk, sugar and soy sauce. Bring to the boil, add the pork and potatoes and simmer for 15 minutes. Add the lime juice and serve.