Week 12 - Red Curry Wok

The Recipe
250g pork in bite size pieces
1 tsp red curry paste or 3 tsp red curry sauce
1 clove garlic, chopped
1 tbsp tomato puree
2dl coconut milk
250 cherry tomatoes, halved
1 bell pepper, cubed
3-4 spring onions, sliced
oil

Get a wok very hot. Put the meat in and let it brown. Depending on the meat you shouldn't need any oil, but keep a look on it and add some if necessary. Once done, add bell pepper, tomatoes and onions and stir fry for a minute or two. Remove from wok.

Add a bit of oil to the wok, and cook garlic and curry paste for 1-2 minutes. Add tomato purree and coconut milk and let it simmer for 5 minutes. Add the rest and heat through.

Serve with rice.

The Verdict
Oh yum! Definitely a keeper. I've discovered that I love things cooked with coconut milk, and this was no exception. I may add a bit more curry sauce next time, because I wouldn't have minded a bit more heat, but it was still absolutely delicious as it was.