Chef's Corner
Curry in a Hurry
Serves 4
Preparation time: 15 mins
Cooking time: 30 mins
Ingredients
- 2 cups basmati rice
- 500g pork fillet, thinly sliced
- 1 onion sliced
- 2 tsp medium curry powder
- 410mle light evaporated milk
- 200ml hot chicken stock
- 300g potatoes, peeled and cut into 1 cm cubes
- 200g button mushrooms, quartered
- 150g fined green beans, halved
- 1 red pepper, de-seeded and sliced
- Olive oil spray
Method
- Cook rice according to packet instructions and drain well. Spray a non-stick wok or frying pan with oil and heat. Cook pork in 2 batches over a high heat until lightly browned. Remove from pan. Cook onion and curry powder over a medium heat for 2 minutes or until onion has softened.
- Stir in the evaporated milk and stock and bring to a simmer. Add potatoes and mushrooms and cook uncovered for 10 minutes or until the potato is just tender. Add beans and pepper and simmer for a further 5 minutes until tender but still crisp.
- Add pork and heat through. Serve with rice and garnish with coriander if desired.
- HINT: Most curries freeze well and the flavour develops with standing.
© Quality Meat Scotland