09 September 2009


As we prepare to move our household back towards Guelph, Ontario, my wife and I are busy cleaning out cupboards, using up things from our fridge and freezer, and lowering the amount of canned goods in the house. At the same time, we're not bringing in a lot of new foods, so cooking has become a bit of an exercise in creativity.

Tonight, I broke all records, clearing out three cans, a bottle from the fridge, and two freezer items, all in the name of a stellar and comforting curry dish.

Normally I'm not a fan of curry, but since this one was a coconut milk-based yellow curry, I even liked it. WIth coconut milk doing its silky best to temper the curry, and pineapple adding a sweet tang, it's a friendly dish that's easy to love. I didn't think of the basil until it was too late, but I'll be adding it for sure the next time.


1 1/2 cups brown or white rice, plus enough water or chicken stock to cook it in

500-600g boneless pork, cut into strips or cubes
1/3 chopped white onion
1/2 diced red pepper
1/2 diced green pepper
1/2 head of broccoli chopped small, or 1 1/2 cups frozen broccoli pieces
1 can pineapple tidbits, drained
1 large can diced tomatoes, drained
1 can regular or light coconut milk
yellow or green curry paste (as per directions)
salt & pepper to taste
fresh basil (a few sprigs)

Set your rice on the stove to cook, allowing 40 minutes at least for brown rice, or 20 for white.

In a lightly oiled large heavy saucepan or a wok over medium-high heat, cook the onion for about 2 minutes. Add the pork, and cook for about 7 or 8 minutes, stirring frequently. Add peppers, stir fry for another 5 minutes.

Add the broccoli. Keeping heat fairly high, stir fry for another 4 to 5 minutes. Add some salt and pepper.

Lower heat to medium and add pineapple and tomatoes. Add curry paste, stir in until mixed. Mix in coconut milk, lower heat to medium low.

Simmer for 5 minutes. If you wish to thicken the sauce, add a paste of cornstarch and water (a scant Tbsp cornstarch in 3 Tbsp cold water, stirred until smooth) and stir in over low heat for two minutes.

Remove pan from heat. Serve curry over rice in large bowls, and garnish with a bit of chopped basil if desired.

This would be equally delicious with chicken. In any case, it will serve four with ease, or two with healthy lunches for the next day.

No comments: