Another Asian-influenced dish from Around My French Table; pork curry-stew. Turmeric, curry powder, cardomom seeds, coriander seeds, lemongrass and coconut milk are used in this curry. This recipe says to braise the stew in the oven but I cooked it the way I cook curry – entirely on the stove. It was too hot to have the oven on anyway! I cooked the potatoes and carrots separately as Dorie said but cooked the onions with the pork to add extra sweetness to the stew. I also poured all but 1/4 of the can of coconut milk into the Dutch oven and added the remaining milk only at the end as the flavour of the coconut milk will be cooked away when cooked too long. I omitted the honey too as I didn’t think the stew needs it, preferring it savoury than sweet.
It was a pleasant and mild curry. I found the strongest flavours were the lemongrass and cardomom. My kids could eat it and they think it’s quite nice. After all, only 1 heaped teaspoon of curry powder was used. I found a drizzle of soy sauce to chicken curry enhances its flavour and it worked on this dish as well. We had it two days in a row and it did taste better the next day. The first night I served it over white rice and garlic fried rice the second. (The second night’s dinner was better!)
That’s all from me on this recipe. I’m curious how other French Fridays with Dorie members found it. Click here for their links.
(I’ll update this post with the link when it’s up. The FFwD website appears to be down at this moment.)