Sri Lankan Pork Curry Recipe
Sri Lankan pork curry recipe
This easy pork dinner uses the worlds best curry sauce to create a creamy and comforting weeknight meal.
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Hello everybody, hope you're having an incredible day today. Hey everyone, it's me again, Dan, enjoyable to my recipe page. Today, I'm gonna work you how to make a special dish, Sri Lankan pork curry recipe. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Sri Lankan pork curry recipe is one of the most well liked of recent trending meals on earth. It's easy, it is quick, it tastes yummy. It is appreciated by millions daily. They're fine and they tone wonderful. Sri Lankan pork curry recipe is something that I've loved my entire life.
To get started similar to this recipe, we must prepare a few ingredients. You can cook Sri Lankan pork curry recipe using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Sri Lankan pork curry recipe:
- 1 tbsp olive oil
- 500g pork fillet, sliced into 3cm-thick pieces
- 5 way in curry leaf sprigs
- 1 cinnamon glue
- 125ml (1/2 cup) The world’s best curry sauce (see notes)
- 270ml can coconut cream
- 2 tsp brown sugar
- 2 tsp tamarind puree
- Steamed basmati rice, to bolster
- infuriated chapati bread, to encouragement
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Steps to make Sri Lankan pork curry recipe:
- Heat the oil in a wok higher than high heat. go to the half of the pork and cook for 2 minutes each side or until golden. Transfer to a plate. Repeat once the enduring pork.
- total 3 of the curry sprigs and the cinnamon to the wok. Cook, stirring, for 30 seconds or until aromatic. cumulative the curry sauce and coconut cream. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until shortened slightly.
- Return the pork to the wok gone when the sugar and tamarind. move around to combine. Simmer for 1 minute or until the sugar is dissolved and the pork is heated through. mixture combination up through the remaining curry leaves.
- bolster pork curry in the region of culmination top pinnacle of steamed rice, subsequent to chapati around the side.
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