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Ingredients
US|METRIC
4 SERVINGS
- 25 dough
- 1 egg wash (1 egg only, no water)
- 15 grams shredded coconut (toasted fresh)
- 500 grams pork shoulder (3/4 inch dice)
- 55 grams Malaysian meat curry powder
- 4 grams kosher salt (or sea salt)
- 5 grams granulated sugar
- 1 g black pepper
- 15 grams vegetable oil
- 200 grams onions (roughly chopped)
- 25 grams ginger (thinly sliced/minced)
- 15 grams garlic (crushed)
- 15 grams vegetable oil
- 400 mL water (or pork stock)
- 150 mL coconut milk
- 3 grams kaffir lime leaves
- 2 grams curry leaves (if available)
- 150 grams potatoes (white rose, 1/2 inch dice)
- 1/4 cup ground coriander
- 3 Tbsp. paprika
- 4 tsp. ground cumin
- 1 Tbsp. anise seed (ground)
- 2 tsp. ground turmeric
- 2 tsp. red chili peppers (ground long, or other hot red chili)
- 1 tsp. cinnamon
- 1/2 tsp. ground star anise
- 1/2 tsp. cardamon (ground)
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Directions
- Marinate pork in curry powder, salt, sugar, pepper and vegetable oil #1 for at least 2 hours – ideally 12-24 hrs.
- Grind onions, ginger, garlic and vegetable oil #2 into a semi-smooth paste.
- Fry spice mixture in large sauce pan until aromatic, about 5 minutes.
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