There are many types of curry of course but one that takes only 10 minutes to cook and yet stil tasty, is the express curry. I love it.
I have tried making several different types of curry most of them I don’t even know if they have a name, mostly contain ingredients such as lemon grass, dried chilis, ginger, shallot, curry leaves, curry powder, coriander seed, lime leaves, tamarind… and the list goes on.
Willem has 6-7 different types of curry powder in the kitchen drawer and cook books with 15 different type of curries which he tried a few.
Sometimes I like my curry simple, not with mix of Thai, Malaysia, Indian… too complicated.
One day, I wanted to make Thai yellow curry but without googling how and thought I would just stir fry some pork with curry leaves and curry powder. We have since, cook this twice in a week.
If you want to taste some curry but don’t have an hour and patience to go through the ingredients, preparing the paste….etc try this and it only takes 15 minutes and it goes very well with rice.
Ingredients (serving two):
- 250g lean pork – slice thinly against the grain. You can use chicken, beef or even mutton
- Handful of curry leaves
- 1 shallot – chopped finely
- 3 cloves garlic – chopped finely
- 2-3 tablespoon coconut milk
- 2 tablespoon of oil
- 1 cup of water
- 2 table spoon curry powder – I used “Adabi chicken and meat curry powder”, you may use any other curry powder (for meat) that you like or you can find in your local supermarket.
- 1/2 table spoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoon oyster sauce
Heat up the pan/wok with oil, lightly fry the curry leaves, once fragrance, add shallots and garlic. Continue to stir fry for 1 minute on medium heat. Add the pork and stir fry for another minute, make sure it’s well mixed and you can see the pork/meat being cooked.
Add a cup of water, lower the heat to soft boil the meat. High heat boiling may make the meat tough to chew. Add 2 tablespoon of coconut milk, taste the sauce if it’s salty enough, if not, add some salt.
Let it simmer for 5 minutes and it’s ready to serve.